Scientific paper - Original scientific paper
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, Biljana; Šoronja Simović, Dragana; Šubarić, Drago; Babić, Jurislav; Fišteš, A

Cite this document

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 2022 September 16. 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 16 September 2022)

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 2022 September 16] 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: 16 September 2022]

Please login to the repository to save this object to your list.