Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies-Reference-Cited by-同舟云学术

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Published:2015-03-26 Issue:1 Volume:53 Page:38-47
ISSN:1330-9862
Container-title:Food Technology and Biotechnology
language:
Short-container-title:Food Technol. Biotechnol.

Author:

Sakač Marĳana, ,Pestorić Mladenka,Mišan Aleksandra,Nedeljković Nataša,Jambrec Dubravka,Jovanov Pavle,Banjac Vojislav,Torbica Aleksandra,Hadnađev Miroslav,Mandić Anamarĳa, , , , , , , , ,

Publisher

Faculty of Food Technology and Biotechnology - University of Zagreb

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

http://www.ftb.com.hr/images/pdfarticles/2015/January-March/ftb-53-038.pdf

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