Scientific paper - Conference Proceedings Article
The influence of fibre from different linseed sources on wheat flour and cereal product characteristics

Hrušková, Marie; Švec, Ivan; Mrvíková, Lucie (2018)
Cite this document...

Hrušková, M., Švec, I. & Mrvíková, L. (2018). The influence of fibre from different linseed sources on wheat flour and cereal product characteristics. In A. Jozinović, (Ed.), S. Budžaki, (Ed.), I. Strelec, (Ed.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists (pp. 97-103). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:214994

Hrušková, Marie, et al. "The influence of fibre from different linseed sources on wheat flour and cereal product characteristics." Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, edited by Antun Jozinović, edited by Sandra Budžaki, edited by Ivica Strelec, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018, pp. 97-103. https://urn.nsk.hr/urn:nbn:hr:109:214994

Hrušková, Marie, Ivan Švec and Lucie Mrvíková. "The influence of fibre from different linseed sources on wheat flour and cereal product characteristics." In Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, 97-103. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. Accessed 2019 April 24. https://urn.nsk.hr/urn:nbn:hr:109:214994

Hrušková, M., Švec, I. and Mrvíková, L. (2018) 'The influence of fibre from different linseed sources on wheat flour and cereal product characteristics', in Jozinović, A. (ed.), Budžaki, S. (ed.), Strelec, I. (ed.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 97-103. Available at: https://urn.nsk.hr/urn:nbn:hr:109:214994 (Accessed 24 April 2019)

Hrušková M, Švec I, Mrvíková L. The influence of fibre from different linseed sources on wheat flour and cereal product characteristics. In: A. Jozinović, ed., S. Budžaki, ed., I. Strelec, ed. Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2018. Pp. 97-103. [cited 2019 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:214994

M. Hrušková, I. Švec and L. Mrvíková, "The influence of fibre from different linseed sources on wheat flour and cereal product characteristics", Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, A. Jozinović, ed., S. Budžaki, ed., I. Strelec, ed. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:214994 [Accessed: 24 April 2019]