Scientific paper - review paper
Improvement of nutritional and functional properties of extruded food products
Journal of food and nutrition research, 53 (2014), 3; 189-206. urn:nbn:hr:112:777628


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 21 January 2022)

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 2022 January 21];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: 21 January 2022]

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