Lončar, B., Pezo, L., Filipović, V., Nićetin, M., Filipović, J., Pezo, M., Šuput, D.,& Aćimović, M.. (2024). Speltini mafini sa brašnom jabuke obogaćeni melasom šećerne repe. 
Novi Sad : Univerzitet u Novom Sadu, Tehnološki fakultet..
https://hdl.handle.net/21.15107/rcub_fiver_4330

Lončar B, Pezo L, Filipović V, Nićetin M, Filipović J, Pezo M, Šuput D, Aćimović M. Speltini mafini sa brašnom jabuke obogaćeni melasom šećerne repe. 2024;.
https://hdl.handle.net/21.15107/rcub_fiver_4330 .

Lončar, Biljana, Pezo, Lato, Filipović, Vladimir, Nićetin, Milica, Filipović, Jelena, Pezo, Milada, Šuput, Danijela, Aćimović, Milica, "Speltini mafini sa brašnom jabuke obogaćeni melasom šećerne repe" (2024),
https://hdl.handle.net/21.15107/rcub_fiver_4330 .

TY  - JOUR
AU  - Košutić, Milenko
AU  - Đalović, Ivica
AU  - Filipović, Jelena
AU  - Jakšić, Snežana
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Lončar, Biljana
PY  - 2023
UR  - http://fiver.ifvcns.rs/handle/123456789/4115
AB  - Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59.
PB  - Basel : MDPI
T2  - Foods - Basel
T1  - The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.)
IS  - 23
SP  - 4257
VL  - 12
DO  - 10.3390/foods12234257
ER  - 

@article{
author = "Košutić, Milenko and Đalović, Ivica and Filipović, Jelena and Jakšić, Snežana and Filipović, Vladimir and Nićetin, Milica and Lončar, Biljana",
year = "2023",
abstract = "Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59.",
publisher = "Basel : MDPI",
journal = "Foods - Basel",
title = "The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.)",
number = "23",
pages = "4257",
volume = "12",
doi = "10.3390/foods12234257"
}

Košutić, M., Đalović, I., Filipović, J., Jakšić, S., Filipović, V., Nićetin, M.,& Lončar, B.. (2023). The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.). in Foods - Basel
Basel : MDPI., 12(23), 4257.
https://doi.org/10.3390/foods12234257

Košutić M, Đalović I, Filipović J, Jakšić S, Filipović V, Nićetin M, Lončar B. The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.). in Foods - Basel. 2023;12(23):4257.
doi:10.3390/foods12234257 .

Košutić, Milenko, Đalović, Ivica, Filipović, Jelena, Jakšić, Snežana, Filipović, Vladimir, Nićetin, Milica, Lončar, Biljana, "The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.)" in Foods - Basel, 12, no. 23 (2023):4257,
https://doi.org/10.3390/foods12234257 . .