Scientific paper - Original scientific paper
Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs
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. 218-223. urn:nbn:hr:109:925474


Cite this document

Mastanjević, K., Jukić, M., Ugarčić, Ž., Kovačević, D., Kosović, I., Koceva Komlenić, D. ... Keleković, S. (2014). Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs. 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. 218-223). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:925474

Mastanjević, Krešimir, et al. "Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs." 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. 218-223. https://urn.nsk.hr/urn:nbn:hr:109:925474

Mastanjević, Krešimir, Marko Jukić, Žaneta Ugarčić, Dragan Kovačević, Indira Kosović, Daliborka Koceva Komlenić, Anđa Kuleš and Snježana Keleković. "Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs." In Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 218-223. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Accessed 2022 May 21. https://urn.nsk.hr/urn:nbn:hr:109:925474

Mastanjević, K., et al. (2014) 'Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs', 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. 218-223. Available at: https://urn.nsk.hr/urn:nbn:hr:109:925474 (Accessed 21 May 2022)

Mastanjević K, Jukić M, Ugarčić Ž, Kovačević D, Kosović I, Koceva Komlenić D, and sur.. Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs. 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. 218-223. [cited 2022 May 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:925474

K. Mastanjević, et al., "Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs", 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:109:925474 [Accessed: 21 May 2022]

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