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01254naa a2200301 i 4500 |
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20200131112229.0 |
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200123s2017 ci a | |0|| ||eng |
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|a (HR-ZaNSK)001053185
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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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1 |
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|a 664
|2 2011
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| 100 |
1 |
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|a Akinsola, Akinjide Olubunmi
|4 aut
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| 245 |
1 |
0 |
|a Development, evaluation and sensory quality of orange fleshed sweet potato :
|b (Ipomoea batatas Lam) extruded pasta products /
|c Akinsola Akinjide Olubunmi, Idowu Oyeyemi Abraham, Laniran Abigail Mojirade, Ojubanire Basirat Afolake, Oke Emmanuel Kehinde.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 31 jed.
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| 653 |
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0 |
|a Batat
|a Slatki krumpir
|a Ipomoea batatas L.
|a Kvalitativna svojstva
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| 700 |
1 |
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|a Idowu, Oyeyemi Abraham
|4 aut
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| 700 |
1 |
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|a Laniran, Abigail Mojirade
|4 aut
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| 700 |
1 |
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|a Ojubanire, Basirat Afolake
|4 aut
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| 700 |
1 |
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|a Oke, Emmanuel Kehinde
|4 aut
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| 773 |
0 |
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|t Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
|x 1847-3423
|g 12 (2017), 1/2 ; str. 83-89
|w nsk.(HR-ZaNSK)000707192
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| 981 |
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|b B07/17
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| 998 |
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|b gtao2001
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| 856 |
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|u https://hrcak.srce.hr/189321
|y Elektronička verzija članka
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