المؤلفون: Drakula, Saša

المساهمون: Hruškar, Mirjana

مصطلحات موضوعية: proteaze, senzorska svojstva, Production and preservation of solid foodstuffs, sourdough, udc:664(043.3), volatile flavour compounds precursors, kiselo tijesto, prekursori hlapljivih spojeva arome, bezglutenski kruh, yellow pea flour, profil hlapljivih spojeva arome, volatile flavour compounds profile, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, proteases, sensory properties, shelf life, BIOTECHNICAL SCIENCES. Food Technology, trajnost, gluten free bread, brašno žutog graška, Proizvodnja i konzerviranje krutih prehrambenih proizvoda

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::50718103c354b97a9f7e9e4c91b2ffef
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3572/datastream/PDF