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01186naa a2200301 i 4500 |
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20210517185444.0 |
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ta |
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210517s2018 ci d | |0|| ||eng |
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|a (HR-ZaNSK)001100982
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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| 042 |
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|a croatica
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| 044 |
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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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| 100 |
1 |
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|a Afolabi, Femi
|4 aut
|9 HR-ZaNSK
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| 245 |
1 |
0 |
|a Improving nutritive value of fermented cereal porridge ‘Ogi’ by fortifying with Bambara nut /
|c Femi Afolabi, Daniel Juwon Arotupin, Mutiu Adewunmi Alabi, Oluwafemi Temitope Ojo, Temitope Olowokere.
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| 300 |
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|b Graf. prikazi.
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| 504 |
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|a Bibliografija: str. 56-57.
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| 653 |
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0 |
|a Orah Bambara
|a Ogi
|a Kukuruz
|a Sirak
|a Proso
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| 700 |
1 |
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|a Arotupin, Daniel Juwon
|4 aut
|9 HR-ZaNSK
|
| 700 |
1 |
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|a Alabi, Mutiu Adewunmi
|4 aut
|9 HR-ZaNSK
|
| 700 |
1 |
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|a Ojo, Oluwafemi Temitope
|4 aut
|9 HR-ZaNSK
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| 700 |
1 |
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|a Olowokere, Temitope
|4 aut
|9 HR-ZaNSK
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| 773 |
0 |
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|t Croatian journal of food science and technology
|x 1847-3466
|g 10 (2018), 1 ; str. 51-57
|w nsk.(HR-ZaNSK)000707531
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| 981 |
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|b B12/18
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| 998 |
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|b sapo2105
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/200546
|y Elektronička verzija članka
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