Properties of crackers with buckwheat sourdough
Authors
Amel Selimović
Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000, Tuzla, Bosnia and Herzegovina
Dijana Miličević
Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000, Tuzla, Bosnia and Herzegovina
Amra Selimović
Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000, Tuzla, Bosnia and Herzegovina
Sanja Oručević Žuljević
Faculty of Agricultural and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000, Sarajevo, Bosnia and Herzegovina
Amela Jašića
Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000, Tuzla, Bosnia and Herzegovina
Amila Vranac
Faculty of Agricultural and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000, Sarajevo, Bosnia and Herzegovina
Language: English
Page range: 152 - 158
Published on: Dec 29, 2017
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Related subjects:
© 2017 Amel Selimović, Dijana Miličević, Amra Selimović, Sanja Oručević Žuljević, Amela Jašića, Amila Vranac, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.