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01186naa a2200313 i 4500 |
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NSK01001028046 |
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HR-ZaNSK |
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20190423100546.0 |
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ta |
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190423s2016 ci | |0|| ||eng |
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|a (HR-ZaNSK)001028046
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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 66
|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 Kasprowicz-Potocka, Malgorzata
|4 aut
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| 245 |
1 |
4 |
|a The effect of dry yeast fermentation on chemical composition and protein characteristics of blue lupin seeds /
|c Małgorzata Kasprowicz-Potocka, Paulina Borowczyk, Anita Zaworska, Włodzimierz Nowak, Andrzej Frankiewicz, Piotr Gulewicz.
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| 504 |
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|a Bibliografija: 43 jed.
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| 653 |
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0 |
|a Kvasac
|a Fermentacija
|a Proteini
|a Lupina
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| 700 |
1 |
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|a Borowczyk, Paulina
|4 aut
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| 700 |
1 |
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|a Zaworska, Anita
|4 aut
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| 700 |
1 |
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|a Nowak, Włodzimierz
|4 aut
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| 700 |
1 |
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|a Frankiewicz, Andrzej
|4 aut
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| 700 |
1 |
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|a Gulewicz, Piotr
|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. 360-366
|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/165266
|y Elektronička verzija članka
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