Wheat varieties favourable for wholemeal bread preparation
Filipovic, N, Kaludjerski, G, Saric, M. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology)
Year of Publication 2001
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Year of Publication 2001
Conference Proceeding
Nutritive value of paste proteins
Filipovic, N, Kaludjerski, G, Filipovic, J. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Published in Zito hleb (Yugoslavia) (1999)
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Published in Zito hleb (Yugoslavia) (1999)
Journal Article
Definition of quality of pasta with the addition of eggs and food colorants
Pribis, V. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology), Kaludjerski, G, Filipovic, N, Hajnal, E
Year of Publication 2001
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Year of Publication 2001
Conference Proceeding
Effect of flour quality and composition of dough on the fermentative powers of backer's yeast
Pejin, D, Kaludjerski, G, Razmovski, R, Filipovic, N. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Year of Publication 1996
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Year of Publication 1996
Conference Proceeding
The capacities of wrapping materials for bakery products and pasta packing
Lazic, V, Curakovic, M, Gvozdenovic, J, Kaludjerski, G, Filipovic, N. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Year of Publication 1996
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Year of Publication 1996
Conference Proceeding