Duska Curic
Zagreb, 10000, Croatia
Last Updated: 09/26/2026
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Found 9 publications
Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread.
Journal: Foods (Basel, Switzerland)
Published: October 04, 2024
Development of High-Fibre and Low-FODMAP Crackers.
Journal: Foods (Basel, Switzerland)
Published: July 25, 2022
Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks.
Journal: Foods (Basel, Switzerland)
Published: May 06, 2022
Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread.
Journal: Food technology and biotechnology
Published: April 26, 2022
Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread.
Journal: Food technology and biotechnology
Published: January 28, 2021
Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees.
Journal: Foods (Basel, Switzerland)
Published: March 12, 2020
Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality§.
Journal: Food technology and biotechnology
Published: September 21, 2019
Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread.
Journal: Food technology and biotechnology
Published: March 16, 2018
An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread.
An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread.
Journal: Acta scientiarum polonorum. Technologia alimentaria
Published: March 04, 2014
Showing 1-9 of 9
Last Updated: 09/26/2026