Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
Slika profila

Dubravka Tušak

14808

Dubravka

Tušak

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Naziv Akcije
Novotni, Dubravka ; Škara, Nikica ; Tušak, Dubravka ; Čukelj, Nikolina ; Smerdel, Bojana ; Ćurić, Duška Effect of inulin, guar gum and pectin blend on dough rheology // Proceedings of 6th International Congress Flour- Bread’11 and 8th Croatian Congress of Cereal Technologists Brašno-Kruh’11 / Daliborka Koceva Komlenić (ur.). Osijek: Grafika Osijek, 2012. str. 281-288
Novotni, Dubravka ; Tušak, Dubravka ; Čukelj, Nikolina ; Smerdel, Bojana ; Drobac, Lidija ; Ćurić, Duška Effect of sourdough addition on rheology of whole wheat and gluten-free dough // Proceedings of 6th International Congress Flour- Bread '11 and 8th Croatian Congress of Cereal Technologists / Daliborka Koceva Komlenić (ur.). Osijek: Grafika Osijek, 2012. str. 173-179
Novotni, Dubravka ; Škara, Nikica ; Čukelj, Nikolina ; Smerdel, Bojana ; Tušak, Dubravka ; Ćurić, Duška Effect of inulin, guar gum and pectin on dough rheology // 6th International Congress and 8th Croatian Congress of Cereal Technologists "Flour-Bread’11 = Brašno-Kruh’11" : Book of Abstracts / Koceva Komlenić, Daliborka (ur.). Osijek, 2011. str. 61-61
Novotni, Dubravka ; Tušak, Dubravka ; Čukelj, Nikolina ; Smerdel, Bojana ; Drobac, Lidija ; Ćurić, Duška Effect of Sourdough Addition on Rheology of Whole Wheat and Gluten-Free Dough // Book of Abstracts / Koceva Komlenić, Daliborka (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2011. str. 43-43
Novotni, Dubravka ; Ćurić, Duška ; Čukelj, Nikolina ; Tušak, Dubravka ; Bauman, Ingrid ; Đugum, Jelena Influence of dietary fibres addition on corn dough rheology // 5th International Congress Flour - Bread ’09 ; 7th Croatian Congress of Cereal Technologists : Proceedings / Ugarčić-Hardi, Žaneta (ur.). Osijek: University of Osijek, Faculty of Food Technology, Department of Cereal Processing Technologies, 2010. str. 232-237
Benković, Maja ; Novotni, Dubravka ; Tušak, Dubravka ; Krpan, Marina ; Bauman, Ingrid ; Ćurić, Duška Improvement of baking characteristics by transglutaminase addition // 5th International Congress Flour - Bread ’09 ; 7th Croatian Congress of Cereal Technologists : Proceedings / Ugarčić-Hardi, Ž. (ur.). Osijek: University of Osijek, Faculty of Food Technology, Department of Cereal Processing Technologies, 2010. str. 340-346
Ćurić, Duška ; Novotni, Dubravka ; Tušak, Dubravka ; Bauman, Ingrid ; Krička, Tajana ; Kiš, Darko Utjecaj klimatskih promjena na tehnološku kavoću brašna ozimih pšenica // Proceedings of 4th International Congress Flour- Bread 07' / Žaneta Ugarčić- Hardi (ur.). Osijek: TIM-Public d.o.o., 2008. str. -----
Ćurić, Duška ; Novotni, Dubravka ; Tušak, Dubravka ; Bauman, Ingrid ; Gabrić, Domagoj Gluten-Free Bread Production by the Corn Meal and Soybean Flour Extruded Blend Usage // ACS - Agriculturae conspectus scientificus, 72 (2007), 3; 227-232
Novotni, Dubravka ; Ćurić, Duška ; Bauman, Ingrid ; Krička, Tajana ; Tušak, Dubravka Extruded Blends of Corn and Soybean Flours as Source of Proteins in Bakery Products // Proceedings of 2nd International Congress on Food Science and Food Biotechnology in Developing Countries. 2006
Ćurić, Duška ; Đugum, Jelena ; Koražija, Mario ; Tušak, Dubravka ; Petrović, Biserka Wheat Flours Extrudates as a Basic Component of Cereal Baby Food // Proceedings of the 2nd Central European Meeting, 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Karlović, Damir (ur.). Zagreb: Društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2004. str. 171-176
nije evidentirano
nije evidentirano