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20190730131101.0 |
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ta |
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190730s2016 ci | |0|| ||eng |
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|a (HR-ZaNSK)001037814
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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|a croatica
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|a ci
|c hr
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|a 664
|2 2011
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|a Šimurina, Olivera
|4 aut
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| 245 |
1 |
4 |
|a The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread /
|c Olivera Šimurina, Bojana Filipčev, Zorica Belić, Dubravka Jambrec, Jelena Krulj, Jovana Brkljača, Mladenka Pestorić.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 12 jed.
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| 653 |
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|a Kruh
|a Integralne žitarice
|a Bjelančevine
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| 700 |
1 |
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|a Filipčev, Bojana
|4 aut
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| 700 |
1 |
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|a Belić, Zorica
|4 aut
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| 700 |
1 |
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|a Jambrec, Dubravka
|4 aut
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| 700 |
1 |
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|a Krulj, Jelena
|4 aut
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| 700 |
1 |
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|a Brkljača, Jovana
|4 aut
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| 700 |
1 |
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|a Pestorić, Mladenka
|4 aut
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| 773 |
0 |
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|t Croatian journal of food science and technology
|x 1847-3466
|g 8 (2016), 2 ; str. 107-111
|w nsk.(HR-ZaNSK)000707531
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| 981 |
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|b B10/16
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| 998 |
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|b gtao1907
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| 856 |
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|u https://hrcak.srce.hr/171202
|y Elektronička verzija članka
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