Dubravka Novotni

10PUBLICATIONS
20CO-AUTHORS
Food sciences not elsewhere classifiedFood technologyGenetically modified field crops and pastureField organic and low chemical input horticultureFood properties (incl. characteristics and health benefits)
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Publications (10)

|Jun 12, 2026
Correction: Voučko et al. Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability. Foods 2026, 15, 1504.

|May 13, 2026
Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability.

|Nov 09, 2024
Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread.

Bojana Voučko, Nikolina Čukelj Mustač, Ljiljana Nanjara

|Nov 14, 2023
Consumer Nutritional Awareness, Sustainability Knowledge, and Purchase Intention of Environmentally Friendly Cookies in Croatia, France, and North Macedonia.

Dunja Molnar, Elena Velickova, Carole Prost

|May 18, 2023
Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread.

Dubravka Novotni, Ljiljana Nanjara, Lucija Štrkalj

|Sep 09, 2022
Development of High-Fibre and Low-FODMAP Crackers.

Kristina Radoš, Nikolina Čukelj Mustač, Katarina Varga

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Frequent Collaborators

8 joint publications

Nikolina Čukelj Mustač

7 joint publications

Saša Drakula

6 joint publications

Bojana Voučko

5 joint publications

Duška Ćurić