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Acorn flour – naturally gluten free

Polimac, Mirjana; Koceva Komlenić, Daliborka (2016)
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Polimac, M. i Koceva Komlenić, D. (2016). Acorn flour – naturally gluten free. U D. Koceva Komlenić, (Ur.), M. Jukić, (Ur.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists (str. 177-181). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:813960

Polimac, Mirjana i Daliborka Koceva Komlenić. "Acorn flour – naturally gluten free." Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, Ur. Daliborka Koceva Komlenić, Ur. Marko Jukić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016, str. 177-181. https://urn.nsk.hr/urn:nbn:hr:109:813960

Polimac, Mirjana i Daliborka Koceva Komlenić. "Acorn flour – naturally gluten free." U Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, 177-181. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. Citirano 18.06.2019.. https://urn.nsk.hr/urn:nbn:hr:109:813960

Polimac, M. i Koceva Komlenić, D. (2016) 'Acorn flour – naturally gluten free', u Koceva Komlenić, D. (ur.), Jukić, M. (ur.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, str. 177-181. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:813960 (Datum pristupa: 18.06.2019.)

Polimac M, Koceva Komlenić D. Acorn flour – naturally gluten free. U: D. Koceva Komlenić, ur., M. Jukić, ur. Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2016. Str. 177-181. [pristupljeno 18.06.2019.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:813960

M. Polimac i D. Koceva Komlenić, "Acorn flour – naturally gluten free", Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, D. Koceva Komlenić, ur., M. Jukić, ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:813960 [Citirano: 18.06.2019.]