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201023s2017 ci a | |0|| ||eng |
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|a (HR-ZaNSK)001078547
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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 2011
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|a Alawode, Ebunoluwa Kehinde
|4 aut
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| 245 |
1 |
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|a Some quality attributes of complementary food produced from flour blends of orange flesh sweetpotato, sorghum, and soybean /
|c Ebunoluwa Kehinde Alawode, M. A. Idowu, A. [Abiodun] A. [Aderoju] Adeola, E. [Emmanuel] K. [Kehinde] Oke, S. [Saheed] A. [Adewale] Omoniyi.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 46 jed.
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| 653 |
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|a Brašno
|a Mješavina brašna
|a Slatki krumpir
|a Sirak
|a Soja
|a Komplementarna hrana
|a Organoleptička svojstva
|a Kakvoća hrane
|
| 700 |
1 |
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|a Idowu, Michael Ayodele
|4 aut
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| 700 |
1 |
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|a Adeola, Abiodun Aderoju
|4 aut
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| 700 |
1 |
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|a Oke, Emmanuel Kehinde
|4 aut
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| 700 |
1 |
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|a Omoniyi, Saheed Adewale
|4 aut
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| 773 |
0 |
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|t Croatian journal of food science and technology
|x 1847-3466
|g 9 (2017), 2 ; str. 122-129
|w nsk.(HR-ZaNSK)000707531
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| 981 |
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|b B20/17
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| 998 |
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|b gtao2010
|b boki2010
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/191218
|y Elektronička verzija članka
|