The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001037814/Similar |
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| Matična publikacija: |
Croatian journal of food science and technology 8 (2016), 2 ; str. 107-111 |
| Glavni autori: | Šimurina, Olivera (Author), Filipčev, Bojana, Belić, Zorica, Jambrec, Dubravka, Krulj, Jelena, Brkljača, Jovana, Pestorić, Mladenka |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |
APA stil citiranja
Šimurina, O. (2016). The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread: The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread. Croatian journal of food science and technology.
Chicago stil citiranjaŠimurina, Olivera. "The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread: The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread." 2016.
MLA stil citiranjaŠimurina, Olivera. "The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread: The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread." 2016.