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Naslov Consumer Attitudes and Preferences towards Traditional Food Products in Vojvodina (Article)
Autori Peulic Tatjana A  Maric Aleksandar Z  Maravic Nikola  Novakovic Aleksandra R  Kalenjuk-Pivarski Bojana M  Cabarkapa Ivana S  Lazarevic Jasmina  Smugovic Stefan  Ikonic Predrag M 
Info SUSTAINABILITY, (2023), vol. 15 br. 16, str. -
Projekat The authors wish to express their sincere gratitude to the Provincial Secretariat for Higher Education and Scientific Research (No. 142-451-3149/2022-03) and the Ministry of Science, Technological Development and Innovation of the Republic of Serbia (Agree [451-03-47/2023-01/200222]; Provincial Secretariat for Higher Education and Scientific Research; Ministry of Science, Technological Development and Innovation of the Republic of Serbia; [142-451-3149/2022-03]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa  
Naslov Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties (Article)
Autori Tomic Jelena MI  Dapcevic-Hadnadjev Tamara  Skrobot Dubravka  Maravic Nikola  Popovic Nikola  Stevanovic Dusan M  Hadnadjev Miroslav S 
Info LWT-FOOD SCIENCE AND TECHNOLOGY, (2023), vol. 175 br. , str. -
Projekat Science Fund of the Republic of Serbia [6062634]; Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-68/2022-14/200222]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa  
Naslov Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties (Article)
Autori Tomic Jelena MI  Skrobot Dubravka  Popovic Ljiljana M  Dapcevic-Hadnadjev Tamara  Cakarevic Jelena  Maravic Nikola  Hadnadjev Miroslav S 
Info FOOD TECHNOLOGY AND BIOTECHNOLOGY, (2022), vol. 60 br. 4, str. 488-498
Projekat Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-68/2022-14/200222]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa  
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