Разширено търсене
Автор да съдържа D. Komlenic
Каталог "Библиографии" | Периодични издания
Physicochemical characteristics of functional biscuits and in vivo determination of glucose in blood after consumption of functional biscuits
// <I>J.<D> of Hygienic engineering & Design, 22, 2018, p. 25-32.
Каталог "Библиографии" | Периодични издания
Perceptions of consumer for preparation and consumption of tea and analysis of biologically active compounds of black tea
// <I>Sci. papers<D> - Ser. Management economic engineering in agriculture and rural development, 20, 2020, № 1, с. 389-398.
M. Jukic; D. Komlenic; D. Daniloski;
J. Lukinac
и др.
Каталог "Библиографии" | Периодични издания
Production of biscuits with inulin and determination of their characteristics
// <I>J.<D> of Hygienic engineering & Design, 27, 2019, p. 102-107.
Каталог "Библиографии" | Периодични издания
The influence of different sweeteners on in vitro starch digestion in biscuits with wheat flour and whole barley flour
// <I>Scientific<D> study & Research: Chemistry & Chemical engineering, biotechnology, food industry, 20, 2019, № 1, с. 53-62.
Каталог "Библиографии" | Периодични издания
Beta glucans in biscuits enriched with barley flour made with different sweeteners
// <I>J.<D> of Hygienic engineering & Design, 26, 2019, p. 88-92.
Каталог "Библиографии" | Периодични издания
Influence on time of baking and different role of barley flour on the colour of the biscuits
// <I>J.<D> of Hygienic engineering & Design, 21, 2017, p. 90-95.
Каталог "Библиографии" | Статии от книги - библиография
Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars
// <I>FLOUR-BREAD 2017<D> : 9th International congress "Flour-Bread 17" and the 11th Croatian congress of ''Cereal technologists "Brasno-Kruh 17', Osijek, Croatia, 25-27 october 2017 : Proc., 2017, p. 105-114.
Каталог "Библиографии" | Статии от книги - библиография
Computer vision application in the quality evaluation of cereal-based products
// <I>Reports<D> awarded with "Best paper" crystal prize : 59th Annual sci. conf. Ruse univ. and Union of Scientists "New industries, digital economy, society - projections of the future III'', Ruse, Silistra, Razgrad, 2020, p. 165-173.
Каталог "Библиографии" | Статии от книги - библиография
Functional cookies with the addition of brewer's barley malt and reduced sucrose addition
// <I>Reports<D> awarded with "Best paper" crystal prize : 58th Annual sci. conf. Ruse univ. and Union of Scientists "New industries, digital economy, society - projections of the future II'', Ruse, Silistra, Razgrad, 24-26.10.2019, 2020, p. 122-128.
Каталог "Библиографии" | Периодични издания
Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies
// <I>Food<D> science and technology international, 26, 2020, № 7, p. 574-582, DOI: 10.1177/1082013220917282.
M. Jukic; D. Komlenic; J. Lukinac
Каталог "Библиографии" | Периодични издания
Influence of damaged starch on the quality parameters of wheat dough and bread
// <I>Ukrainian<D> food j., 8, 2019, № 3, с. 512-522, DOI: 10.24263/2304-974X-2019-8-3-8. .
M. Jukic; D. Komlenic; Kres. Mastanjevic;
K. Mastanjevic;
M. Lucan;
Cr. Popovici;
G. Nakov;
J. Lukinac
и др.
Каталог "Библиографии" | Периодични издания
Evaluation of visual characteristics of beer using the computer vision method
// <I>Ukrainian<D> food j., 9, 2020, № 4, с. 780-794, DOI: 10.24263/2304-974X-2020-9-4-5. .
Каталог "Библиографии" | Статии от книги - библиография
Compare between biscuits produced with hull-less and hulled barley
// <I>Proc.<D> of the 9th International CONGRESS of Food technologists, biotechnologists and nutritionists, Zagreb, Croatia, 3-5 october 2018, 2018, p. 6-11.
Каталог "Библиографии" | Статии от книги - библиография
Quality evaluation of cookies produced from wheat flour and brewer's malted barley flour
// <I>Resource<D> and energy saving technologies of production and packing : Proceedings of the 7th International specialized scientific and practical conference, Kyiv, Ukraine, 13 september 2018, p. 74-76.
Каталог "Библиографии" | Статии от книги - библиография
The influence of time of baking on the moisture and color of biscuits
// <I>Youth<D> scientific achievements to the 21st century nutrition problem solution : 83rd International scientific conference of young scientist and students, Kyiv, Ukraine, 5-6 april 2017, p. 14.