Unosi

• Analysis of Gluten Protein After Replacing Some of the Wheat Flour with Amaranth Flour in Maffins (2025)

  V. Gojković Cvjetković, D. Škuletić, Ž. Marjanović-Balaban, D. Rajić, M. Vukić, M. Smiljanić, D. Vujadinović, Analysis of Gluten Protein After Replacing Some of the Wheat Flour with Amaranth Flour in Maffins, Engineering Proceedings, 2025

• Analysis of Gluten Protein After Replacing Part of Wheat Flour With Amaranth in Muffins (2025)

  V. Gojković Cvjetković, D. Škuletić, Ž. Marjanović-Balaban, D. Rajić, M. Vukić, M. Smiljanić, D. Vujadinović, Analysis of Gluten Protein After Replacing Part of Wheat Flour With Amaranth in Muffins, 2025

• The Effect of Replacing Part of Wheat Flour in Muffins with Quinoa on Glutenin Proteins (2023)

  D. Škuletić, V. Gojković Cvjetković, Ž. Marjanović-Balaban, D. Vujadinović, M. Vukić, M. Smiljanić, Lj. Vasiljević, The Effect of Replacing Part of Wheat Flour in Muffins with Quinoa on Glutenin Proteins, pp. 103 - 112, 2023

• Gliadin Proteins in Muffins with Quinoa Flour (2024)

  V. Gojković Cvjetković, D. Škuletić, Ž. Marjanović-Balaban, D. Vujadinović, D. Rajić, V. Tomović, Gliadin Proteins in Muffins with Quinoa Flour, Food Processing: Techniques and Technology, Vol. 54, pp. 82 - 92, 2024