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HR-ZaNSK |
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20161209104058.0 |
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ta |
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161202s2014 ci | |0|| ||eng |
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|a (HR-ZaNSK)000950309
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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|a croatica
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|a ci
|c hr
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|a 664
|2 MRF 2011.
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1 |
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|a Oyeyinka, Samson Adeoye
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| 245 |
1 |
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|a Biscuit making potentials of flours from wheat and plantain at different stages of ripeness /
|c S. [Samson] A. [Adeoye] Oyeyinka, A. [Adewumi] T. [Toyin] Oyeyinka, O. [Olayinka] R. [Ramota] Karim, K. A. Toyeeb, S. [Sogo] J. [JamesJ. Olatunde, A. [Abimbola] K. [Kemisola] Arise.
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|b Ilustr.
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|a Bibliografija: str. 41-42.
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| 653 |
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|a Hrana
|a Brašno
|a Banana
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| 700 |
1 |
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|a Oyeyinka, Adewumi Toyin
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| 700 |
1 |
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|a Karim, Olayinka Ramota
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| 700 |
1 |
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|a Toyeeb, K. A.
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1 |
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|a Olatunde, Sogo James
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| 700 |
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|a Arise, Abimbola
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|t Croatian journal of food science and technology
|x 1847-3466
|g 6 (2014), 1 ; str. 36-42
|w nsk.(HR-ZaNSK)000707531
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| 981 |
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|b B09/14
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| 998 |
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|a lblo1612
|a bokd1612
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| 856 |
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|u http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=185270
|y Elektronička verzija članka
|