Traditional Croatian Breads, the “Peka”
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-23352-4_4
Reference38 articles.
1. Briški M, Jarec M (2014) Cultural and geographical overview of traditional diet in Croatia. Coll Antropol 3:1081–1092
2. Cappelli A, Oliva N, Cini E (2020) Stone milling versus roller milling: a systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics. Trends Food Sci Technol 97:147–155
3. Cayot N (2007) Sensory quality of traditional foods. Food Chem 1:154–162
4. Cerjak M, Haas R, Brunner F, Tomić M (2014) What motivates consumers to buy traditional food products? Evidence from Croatia and Austria using word association and laddering interviews. Br Food J 11:1726–1747
5. Cubberley AL, Lloyd JA, Roberts PC (1988) Testa and clibani: the baking covers of classical Italy. Papers of the British School at Rome 56:98–119
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