Textural and rheological characteristics of dough for cookies with chestnut flour
In: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. pp. 149-156. urn:nbn:hr:109:289635
Maksimović, J., Pajin, B., Šoronja Simović, D., Šubarić, D., Babić, J. & Fišteš, A. (2014). Textural and rheological characteristics of dough for cookies with chestnut flour. In M. Jukić, (Ed.), D. Koceva Komlenić, (Ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (pp. 149-156). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:289635
Maksimović, J, et al. "Textural and rheological characteristics of dough for cookies with chestnut flour." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, edited by Marko Jukić, edited by Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, pp. 149-156. https://urn.nsk.hr/urn:nbn:hr:109:289635
Maksimović, J, Biljana Pajin, Dragana Šoronja Simović, Drago Šubarić, Jurislav Babić and A Fišteš. "Textural and rheological characteristics of dough for cookies with chestnut flour." In Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 149-156. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Accessed 2024 September 29. https://urn.nsk.hr/urn:nbn:hr:109:289635
Maksimović, J., et al. (2014) 'Textural and rheological characteristics of dough for cookies with chestnut flour', in Jukić, M. (ed.), Koceva Komlenić, D. (ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 149-156. Available at: https://urn.nsk.hr/urn:nbn:hr:109:289635 (Accessed 29 September 2024)
Maksimović J, Pajin B, Šoronja Simović D, Šubarić D, Babić J, Fišteš A. Textural and rheological characteristics of dough for cookies with chestnut flour. In: M. Jukić, ed., D. Koceva Komlenić, ed. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Pp. 149-156. [cited 2024 September 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:289635
J. Maksimović, B. Pajin, D. Šoronja Simović, D. Šubarić, J. Babić and A. Fišteš, "Textural and rheological characteristics of dough for cookies with chestnut flour", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić and D. Koceva Komlenić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:289635 [Accessed: 29 September 2024]