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Textural and rheological characteristics of dough for cookies with chestnut flour
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. 149-156. urn:nbn:hr:109:289635

Maksimović, J; Pajin, Biljana; Šoronja Simović, Dragana; Šubarić, Drago; Babić, Jurislav; Fišteš, A

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Maksimović, J., Pajin, B., Šoronja Simović, D., Šubarić, D., Babić, J. i Fišteš, A. (2014). Textural and rheological characteristics of dough for cookies with chestnut flour. 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. 149-156). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s 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, Ur. Marko Jukić, Ur. Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, str. 149-156. https://urn.nsk.hr/urn:nbn:hr:109:289635

Maksimović, J, Biljana Pajin, Dragana Šoronja Simović, Drago Šubarić, Jurislav Babić i A Fišteš. "Textural and rheological characteristics of dough for cookies with chestnut flour." U 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. Citirano 06.04.2021.. 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', 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. 149-156. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:289635 (Datum pristupa: 06.04.2021.)

Maksimović J, Pajin B, Šoronja Simović D, Šubarić D, Babić J, Fišteš A. Textural and rheological characteristics of dough for cookies with chestnut flour. 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. 149-156. [pristupljeno 06.04.2021.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:289635

J. Maksimović, B. Pajin, D. Šoronja Simović, D. Šubarić, J. Babić i 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 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:109:289635 [Citirano: 06.04.2021.]

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