Znanstveni rad - Izvorni znanstveni rad
Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs
U: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (ur.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. str. 218-223. urn:nbn:hr:109:925474


Citirajte ovaj rad

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. U M. Jukić, (Ur.), D. Koceva Komlenić, (Ur.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (str. 218-223). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s 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, Ur. Marko Jukić, Ur. Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, str. 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 i Snježana Keleković. "Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs." U 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. Citirano 22.09.2021.. 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', u Jukić, M. (ur.), Koceva Komlenić, D. (ur.), 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, str. 218-223. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:925474 (Datum pristupa: 22.09.2021.)

Mastanjević K, Jukić M, Ugarčić Ž, Kovačević D, Kosović I, Koceva Komlenić D, i sur.. Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs. U: M. Jukić, ur., D. Koceva Komlenić, ur. 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. Str. 218-223. [pristupljeno 22.09.2021.] Dostupno na: 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 i D. Koceva Komlenić, Ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:925474 [Citirano: 22.09.2021.]

Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.