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Improvement of nutritional and functional properties of extruded food products


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

Obradović, Valentina, Jurislav Babić, Drago Šubarić, Đurđica Ačkar i Antun Jozinović. "Improvement of nutritional and functional properties of extruded food products." Journal of food and nutrition research 53, br. 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), str. 189-206. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:112:777628 (Datum pristupa: 26.05.2020.)

Obradović V, Babić J, Šubarić D, Ačkar , Jozinović A. Improvement of nutritional and functional properties of extruded food products. Journal of food and nutrition research [Internet]. 2014. [pristupljeno 26.05.2020.];53(3):189-206. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:777628

V. Obradović, J. Babić, D. Šubarić, . Ačkar i A. Jozinović, "Improvement of nutritional and functional properties of extruded food products", Journal of food and nutrition research, vol. 53, br. 3, str. 189-206, 2014. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:777628. [Citirano: 26.05.2020.]

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