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Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates
Journal of food and nutrition research, 51 (2012), 4; 242-253. urn:nbn:hr:184:657764

Smerdel, Bojana; Pollak, Lea; Novotni, Dubravka; Čukelj, Nikolina; Benković, Maja; Lušić, Dražen; Ćurić, Duška

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Smerdel, B., Pollak, L., Novotni, D., Čukelj, N., Benković, M., Lušić, D. i Ćurić, D. (2012). Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates. Journal of food and nutrition research, 51. (4), 242-253. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:184:657764

Smerdel, Bojana, et al. "Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates." Journal of food and nutrition research, vol. 51, br. 4, 2012, str. 242-253. https://urn.nsk.hr/urn:nbn:hr:184:657764

Smerdel, Bojana, Lea Pollak, Dubravka Novotni, Nikolina Čukelj, Maja Benković, Dražen Lušić i Duška Ćurić. "Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates." Journal of food and nutrition research 51, br. 4 (2012): 242-253. https://urn.nsk.hr/urn:nbn:hr:184:657764

Smerdel, B., et al. (2012) 'Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates', Journal of food and nutrition research, 51(4), str. 242-253. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:184:657764 (Datum pristupa: 17.06.2024.)

Smerdel B, Pollak L, Novotni D, Čukelj N, Benković M, Lušić D, i sur.. Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates. Journal of food and nutrition research [Internet]. 2012. [pristupljeno 17.06.2024.];51(4):242-253. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:657764

B. Smerdel, et al., "Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates", Journal of food and nutrition research, vol. 51, br. 4, str. 242-253, 2012. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:657764. [Citirano: 17.06.2024.]

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