Tamara R. Dapčević Hadnađev

Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough

A. Torbica, M. Hadnađev, Tamara R. Dapčević Hadnađev, 2013, Food and Bioprocess Technology.

Insight into the Interaction Between Carbopol® 940 and Ionic/Nonionic Surfactant

V. Krstonošić, M. Milanović, Ljubica Dokić, 2015 .

Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality.

A. Torbica, J. Tomić, M. Hadnađev, 2014, Food chemistry.

Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches

A. Torbica, Ljubica Dokić, M. Hadnađev, 2013, Food and Bioprocess Technology.

Changes in the rheological properties of wheat dough during short-term storage of wheat.

A. Torbica, J. Tomić, M. Hadnađev, 2015, Journal of the science of food and agriculture.

Characterization of byproducts originating from hemp oil processing.

M. Hadnađev, Bojana Šarić, M. Sakač, 2014, Journal of agricultural and food chemistry.

Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.

A. Torbica, Ljubica Dokić, M. Hadnađev, 2018, Journal of texture studies.

Optimization of additive content and their combination to improve the quality of pure barley bread

A. Torbica, M. Hadnađev, S. Rakita, 2017, Journal of food science and technology.