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01187naa a2200313 i 4500 |
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NSK01001027882 |
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HR-ZaNSK |
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20190418151419.0 |
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190418s2016 ci | |0|| ||eng |
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|a (HR-ZaNSK)001027882
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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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| 080 |
1 |
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|a 664
|2 2011
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| 080 |
1 |
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|a 57
|2 2011
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| 100 |
1 |
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|a Jonkuviené, Dovilė
|4 aut
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| 245 |
1 |
0 |
|a Potential of Lactobacillus reuteri from spontaneous sourdough as a starter additive for improving quality parameters of bread /
|c Dovilė Jonkuviené, Lina Vaičiulyté-Funk, Joana Šalomskiené, Gitana Alenčikiené, Aldona Mieželiené.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 47 jed.
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| 653 |
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0 |
|a Tijesto
|a Kruh
|a Sigurnost
|a Lactobacillus reuteri
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| 700 |
1 |
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|a Vaičiulyté-Funk, Lina
|4 aut
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| 700 |
1 |
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|a Šalomskiené, Joana
|4 aut
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| 700 |
1 |
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|a Alenčikiené, Gitana
|4 aut
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| 700 |
1 |
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|a Mieželiené, Aldona
|4 aut
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 54 (2016), 3 ; str. 342-350
|w nsk.(HR-ZaNSK)000174173
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| 981 |
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|b B07/16
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| 998 |
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|a lblo1904
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/165261
|y Elektronička verzija članka
|