Scientific paper - review paper
Improvement of nutritional and functional properties of extruded food products


Cite this document

Obradović, V., Babić, J., Šubarić, D., Ačkar, Đ. & Jozinović, A. (2014). Improvement of nutritional and functional properties of extruded food products. Journal of food and nutrition research, 53. (3), 189-206. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:777628

Obradović, Valentina, et al. "Improvement of nutritional and functional properties of extruded food products." Journal of food and nutrition research, vol. 53, no. 3, 2014, pp. 189-206. https://urn.nsk.hr/urn:nbn:hr:112:777628

Obradović, Valentina, Jurislav Babić, Drago Šubarić, Đurđica Ačkar and Antun Jozinović. "Improvement of nutritional and functional properties of extruded food products." Journal of food and nutrition research 53, no. 3 (2014): 189-206. https://urn.nsk.hr/urn:nbn:hr:112:777628

Obradović, V., et al. (2014) 'Improvement of nutritional and functional properties of extruded food products', Journal of food and nutrition research, 53(3), pp. 189-206. Available at: https://urn.nsk.hr/urn:nbn:hr:112:777628 (Accessed 06 July 2020)

Obradović V, Babić J, Šubarić D, Ačkar Đ, Jozinović A. Improvement of nutritional and functional properties of extruded food products. Journal of food and nutrition research [Internet]. 2014 [cited 2020 July 06];53(3):189-206. Available at: https://urn.nsk.hr/urn:nbn:hr:112:777628

V. Obradović, J. Babić, D. Šubarić, Đ. Ačkar and A. Jozinović, "Improvement of nutritional and functional properties of extruded food products", Journal of food and nutrition research, vol. 53, no. 3, pp. 189-206, 2014. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:777628. [Accessed: 06 July 2020]

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