Tijana Pešić Brčina
Tijana Pešić Brčina
Faculty of Technology, University of Tuzla
Verified email at untz.ba
TitleCited byYear
The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread
A Selimović, D Miličević, M Jašić, A Selimović, Đ Ačkar, T Pešić
Croatian journal of food science and technology 6 (1), 43-50, 2014
132014
A baking function depending upon storage condition and a type of flour
D Miličević, A Selimović, T Pešić, H Hodžić, M Aljić
Agriculturae Conspectus Scientificus 74 (3), 243-247, 2009
22009
A Baking Function Depending Upon Storage Condition and a Type of Flour
AM Miličević D., Selimović A., Pešić T., Hodžić H.
Agriculturae Conspectus Scientificus,, 243-247, 2009
22009
Sensory properties of dairy products based on fresh cheese and fruit
T Brčina, M Vilušić, M Moranjak
Tehnološki fakultet Tuzla 10 (2), 1-8, 2017
12017
Total phenols content, antioxidant activityand colour of wheat bread with addition buchwheat flour
TP A. Selimović, D. Miličević, M. Salkić, A. Selimović, Đ. Ačkar
Technologica Acta, 51-58, 2013
1*2013
Influence of parameters on sensory properties and consumer acceptance of probiotic fresh cheese
T Brčina, M Vilušić, A Selimović, L Bojanović
Tehnološki fakultet Tuzla 12 (1), 19-25, 2019
2019
Influence of production parameters on sustainability of the Enterococcus faecium in fresh cheese.
T Brčina, M Vilušić, S Hodžić, A Selimović
Radovi Poljoprivredno Prehrambenog Fakulteta Univerziteta u Sarajevu\Works …, 2019
2019
Influence of production parameters and additions on sensory properties and consumer acceptance of probiotic fresh cheese
LB Tijana Brčina, Milica Vilušić, Amel Selimović
Techologica Acta 12 (1), ¸19-25, 2019
2019
Investigating the Effects of Different Types of Fat on Some Sensory Properties of Chicken Sausage During Storage
M Mandra, R Cvrk, V Tomović, S Čorbo, T Brčina
2019
UTICAJ RAŽEVOG KISELOG TIJESTA FERMENTISANOG SA LACTOBACILLUS PLANTARUM NA SVOJSTVA HLJEBA
A Selimović, A., Miličević,D., Selimović, A., Cvrk,R., Brčina, T..Junuzović ...
XII Savjetovanje, HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKEZBORNIK RADOVA, 2018
2018
Rheological properties of dairy products based on fresh cheese and fruit.
T Brčina, M Vilušić, A Selimović
Hrvatski Časopis za Prehrambenu Tehnologiju Biotehnologiju i Nutricionizam …, 2017
2017
Reološka svojstva mliječnog proizvoda na bazi svježeg sira i voća
Brčina T, Vilušić M, Selimović A
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2017
2017
Raznolikost u proizvodnji i kvaliteti „masnog“ sira
MJ 2. M. Vilušić, T. Pešić, M. Bašić
2013
Mogućnost proizvodnje tradicionalnog sira čabrenjaka u poluindustrijskim uvjetima/Possibility of čabrenjak cheese production in semi-industrial conditions
M Vilušić, T Pešić, Đ Junuzović, S Mulalić
Prehrambena industrija, mleko i mlečni proizvodi/Food Industry, Milk and …, 2012
2012
Influence of extrusion on polyphenol compounds and colour of flour and cookies
D Miličević, M Aljić, Đ Ačkar, A Selimović, Z Iličković, Z Ademović, D Pešić
Međunarodni znanstveno-stručni skup XIV. Ružičkini dani" Danas znanost-sutra …, 2012
2012
Characterization of domestic processed cheese production in the area of Doboj East [Bosnia and Herzegovina]
MM Vilušić, TA Pešić, EJ Puškarević
Mleko i mlečni proizvodi, 2010
2010
Karakterizacija proizvodnje domaćeg topljenog sira na području općine Doboj Istok, Prehrambena industrija
PE Vilušić M., Pešić T.
Mleko i mlečni proizvodi, 42-45, 2010
2010
Determination of the flour type impact on the pasta quality parameters.
D Miličević, A Selimović, D Ačkar, T Pešić, A Islamagić, T Lukić, M Aljić
Determination of the flour type impact on the pasta quality parameters., 116-125, 2009
2009
Svojstva čokolade u ovisnosti o kvalitetu i vrsti kakao zrna
JB D.Miličević, T.Pešić, A.Selimović, A.Topalović
2008
Utjecaj temperature i vlažnosti na svojstva različitih vrsta brašna
MA D.Miličević, A.Selimović, T.Pešić, H.Hodžić
2008
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