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The effect of different commercial sourdoughs on the quality of gluten free breads

Benavent-Gil, Yaiza; Yepez-Guerrero, Carol; Molina Rosell, Cristina (2018)
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Benavent Gil, Y., Yepez Guerrero, C. i Molina Rosell, C. (2018). The effect of different commercial sourdoughs on the quality of gluten free breads. U A. Jozinović, (Ur.), S. Budžaki, (Ur.), I. Strelec, (Ur.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists (str. 121-130). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:342513

Benavent Gil, Yaiza, et al. "The effect of different commercial sourdoughs on the quality of gluten free breads." Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, Ur. Antun Jozinović, Ur. Sandra Budžaki, Ur. Ivica Strelec, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018, str. 121-130. https://urn.nsk.hr/urn:nbn:hr:109:342513

Benavent Gil, Yaiza, Carol Yepez Guerrero i Cristina Molina Rosell. "The effect of different commercial sourdoughs on the quality of gluten free breads." U Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, 121-130. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. Citirano 24.04.2019.. https://urn.nsk.hr/urn:nbn:hr:109:342513

Benavent Gil, Y., Yepez Guerrero, C. i Molina Rosell, C. (2018) 'The effect of different commercial sourdoughs on the quality of gluten free breads', u Jozinović, A. (ur.), Budžaki, S. (ur.), Strelec, I. (ur.), 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, str. 121-130. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:342513 (Datum pristupa: 24.04.2019.)

Benavent Gil Y, Yepez Guerrero C, Molina Rosell C. The effect of different commercial sourdoughs on the quality of gluten free breads. U: A. Jozinović, ur., S. Budžaki, ur., I. Strelec, ur. 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. Str. 121-130. [pristupljeno 24.04.2019.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:342513

Y. Benavent Gil, C. Yepez Guerrero i C. Molina Rosell, "The effect of different commercial sourdoughs on the quality of gluten free breads", Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, A. Jozinović, ur., S. Budžaki, ur., I. Strelec, ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:342513 [Citirano: 24.04.2019.]