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01382naa a2200325 i 4500 |
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NSK01001078432 |
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HR-ZaNSK |
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20201022112814.0 |
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ta |
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201022s2017 ci | |0|| ||eng |
| 035 |
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|a (HR-ZaNSK)001078432
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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 663
|2 2011
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1 |
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|a Bustos, Ana Yanina
|4 aut
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| 245 |
1 |
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|a Lactic acid fermentation improved textural behaviour, phenolic compounds and antioxidant activity of chia (Salvia hispanica L.) dough /
|c Ana Yanina Bustos, Carla Luciana Gerez, Lina Goumana Mohtar Mohtar, Verónica Irene Paz Zanini, Mónica Azucena Nazareno, María Pía Taranto and Laura Beatriz Iturriaga.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 39 jed.
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| 653 |
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0 |
|a Antioksidacijska aktivnost
|a Fenolni spojevi
|a Lactobacillus plantarum
|a Tijesto
|a Salvia hispanica L.
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| 700 |
1 |
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|a Gerez, Carla Luciana
|4 aut
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| 700 |
1 |
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|a Mohtar Mohtar, Lina Goumana
|4 aut
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| 700 |
1 |
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|a Paz Zanini, Verónica Irene
|4 aut
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| 700 |
1 |
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|a Nazareno, Mónica Azucena
|4 aut
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| 700 |
1 |
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|a Taranto, Maria Pia
|4 aut
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| 700 |
1 |
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|a Iturriaga, Laura Beatriz
|4 aut
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 55 (2017), 3 ; str. 381-389
|w nsk.(HR-ZaNSK)000174173
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| 981 |
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|b B20/17
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| 998 |
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|b rpeo2010
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/186549
|y Elektronička verzija članka
|