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Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars

Nakov, Gjore; Koceva Komlenić, Daliborka; Ivanova, Nastia; Damyanova, Stanka; Godjevargova, Tzonka; Šušak, Ana (2018)
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Nakov, G., Koceva Komlenić, D., Ivanova, N., Damyanova, S., Godjevargova, T. i Šušak, A. (2018). Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars. 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. 105-114). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:580213

Nakov, Gjore, et al. "Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars." 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. 105-114. https://urn.nsk.hr/urn:nbn:hr:109:580213

Nakov, Gjore, Daliborka Koceva Komlenić, Nastia Ivanova, Stanka Damyanova, Tzonka Godjevargova i Ana Šušak. "Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars." U Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, 105-114. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. Citirano 20.10.2019.. https://urn.nsk.hr/urn:nbn:hr:109:580213

Nakov, G., et al. (2018) 'Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars', 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. 105-114. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:580213 (Datum pristupa: 20.10.2019.)

Nakov G, Koceva Komlenić D, Ivanova N, Damyanova S, Godjevargova T, Šušak A. Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars. 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. 105-114. [pristupljeno 20.10.2019.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:580213

G. Nakov, D. Koceva Komlenić, N. Ivanova, S. Damyanova, T. Godjevargova i A. Šušak, "Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars", Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, A. Jozinović, S. Budžaki i 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:109:580213 [Citirano: 20.10.2019.]