Autori: Dapcevic-Hadnadjev Tamara
| Naslov | Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems (Article) |
| Autori | Hadnadjev Miroslav S Dapcevic-Hadnadjev Tamara Dokic Ljubica P Pajin Biljana S Torbica Aleksandra M Saric Ljubisa C Ikonic Predrag M |
| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2014), vol. 59 br. 1, str. 495-503 |
| Projekat | Ministry of Education and Science, Republic of Serbia [III46001] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality (Article) |
| Autori | Janic-Hajnal Elizabet P Tomic Jelena MI Torbica Aleksandra M Rakita Sladjana M Pojic Milica M Zivancev Dragan R Hadnadjev Miroslav S Dapcevic-Hadnadjev Tamara |
| Info | FOOD CHEMISTRY, (2014), vol. 164 br. , str. 158-165 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR 31007] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides (Article) |
| Autori | Dapcevic-Hadnadjev Tamara Dokic Ljubica P Pojic Milica M Hadnadjev Miroslav S Torbica Aleksandra M Rakita Sladjana M |
| Info | HEMIJSKA INDUSTRIJA, (2014), vol. 68 br. 1, str. 99-106 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR 31007] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Rheological Properties and Mineral Content of Buckwheat Enriched Wholegrain Wheat Pasta (Article) |
| Autori | Nedeljkovic Natasa M Sakac Marijana B Mandic Anamarija I Psodorov Djordje B Jambrec Dubravka J Pestoric Mladenka V Sedej Ivana J Dapcevic-Hadnadjev Tamara |
| Info | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, (2014), vol. 20 br. 1, str. 135-142 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science |
| Naslov | Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches (Article) |
| Autori | Dapcevic-Hadnadjev Tamara Dokic Ljubica P Hadnadjev Miroslav S Pojic Milica M Torbica Aleksandra M |
| Info | FOOD AND BIOPROCESS TECHNOLOGY, (2014), vol. 7 br. 1, str. 235-247 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR31007] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Empirical and Fundamental Rheological Properties of Wheat Flour Dough as Affected by Different Climatic Conditions (Article) |
| Autori | Hadnadjev Miroslav S Dapcevic-Hadnadjev Tamara Simurina Olivera D Filipcev Bojana V |
| Info | JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY, (2013), vol. 15 br. , Suppl. S, str. 1381-1391 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR31007] |
| Ispravka | ISI/Web of Science Elečas Rang časopisa Citati: ISI/Web of Science |
| Naslov | Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality (Article) |
| Autori | Tomic Jelena MI Pojic Milica M Torbica Aleksandra M Rakita Sladjana M Zivancev Dragan R Janic-Hajnal Elizabet P Dapcevic-Hadnadjev Tamara Hadnadjev Miroslav S |
| Info | JOURNAL OF CEREAL SCIENCE, (2013), vol. 58 br. 3, str. 495-501 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR 31007] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method (Article) |
| Autori | Pojic Milica M Hadnadjev Miroslav S Dapcevic-Hadnadjev Tamara |
| Info | EUROPEAN FOOD RESEARCH AND TECHNOLOGY, (2013), vol. 237 br. 3, str. 299-307 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR31007] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough (Article) |
| Autori | Dapcevic-Hadnadjev Tamara Torbica Aleksandra M Hadnadjev Miroslav S |
| Info | FOOD AND BIOPROCESS TECHNOLOGY, (2013), vol. 6 br. 7, str. 1770-1781 |
| Projekat | Ministry of Education and Science, Republic of Serbia [31007] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems (Article) |
| Autori | Dapcevic-Hadnadjev Tamara Pajic-Lijakovic Ivana S Hadnadjev Miroslav S Mastilovic Jasna S Torbica Aleksandra M Bugarski Branko M |
| Info | FOOD HYDROCOLLOIDS, (2013), vol. 33 br. 2, str. 376-383 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [III 46001, III 46010] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
