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220218s2019 ci d | |0|| ||eng |
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|a (HR-ZaNSK)001128544
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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 Salami, Khadijat O.
|4 aut
|9 HR-ZaNSK
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|a Physicochemical and sensory properties of corn starch custard soured with tamarind, soursop and lime /
|c Khadijat O. Salami, Azeezat A. Olorunlambe, Boluwatife O. Adesina, Femi F. Akinwande, Amina M. Ahmed El-Imam, Samson A. Oyeyinka.
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|b Graf. prikazi.
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|a Bibliografija: str. 96-97.
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|a Slastice
|a Fizikalno-kemijska svojstva
|a Tamarind
|a Graviola
|a Kukuruzni škrob
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| 700 |
1 |
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|a Olorunlambe, Azeezat A.
|4 aut
|9 HR-ZaNSK
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| 700 |
1 |
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|a Adesina, Boluwatife O.
|4 aut
|9 HR-ZaNSK
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| 700 |
1 |
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|a Akinwande, Femi F.
|4 aut
|9 HR-ZaNSK
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| 700 |
1 |
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|a El-Imam, Aminat Mustapha Ahmed
|4 aut
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| 700 |
1 |
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|a Oyeyinka, Samson Adeoye
|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 14 (2019), 3/4 ; str. 91-97
|w nsk.(HR-ZaNSK)000707192
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| 776 |
0 |
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|a Salami, Khadijat O.
|t Physicochemical and sensory properties of corn starch custard soured with tamarind, soursop and lime
|w nsk.(HR-ZaNSK)001079504
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| 981 |
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|b B12/19
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| 998 |
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|b gtao2202
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| 856 |
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|u https://hrcak.srce.hr/235584
|y Elektronička verzija članka
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