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110322s2010 ci | |||| ||eng |
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|e ppiak
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|a eng
|b hrv
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|a croatica
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|a ci
|c hr
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|a 66
|2 MRF 1998.
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1 |
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|a Hetényi, K.
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1 |
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|a First steps in the development of a wheat flour based lactic acid fermentation technology :
|b culture medium optimization /
|c K. Hetényi, Á. Németh, B. Sevella.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 16 jed.
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| 504 |
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|a Sažetak
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| 653 |
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0 |
|a Mliječna kiselina
|a Pšenično brašno
|a Fermentacija
|a Kvaščev ekstrakt
|a Gluten
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| 700 |
1 |
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|a Németh, Á.
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| 700 |
1 |
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|a Sevella, B.
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| 773 |
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|t Chemical and biochemical engineering quarterly
|x 0352-9568
|g 24 (2010), 2 ; str. 195-201, 256
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| 981 |
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|b B01/10
|p CRO
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| 998 |
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|a aneo110322
|c vol2o120906
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| 856 |
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|u http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=83739
|y Elektronička verzija članka
|