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Properties of crackers with buckwheat sourdough

Amel Selimović

Amel Selimović

Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000Tuzla, Bosnia and Herzegovina
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Selimović, Amel
, 
Dijana Miličević

Dijana Miličević

Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000Tuzla, Bosnia and Herzegovina
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Miličević, Dijana
, 
Amra Selimović

Amra Selimović

Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000Tuzla, Bosnia and Herzegovina
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Selimović, Amra
, 
Sanja Oručević Žuljević

Sanja Oručević Žuljević

Faculty of Agricultural and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000Sarajevo, Bosnia and Herzegovina
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Žuljević, Sanja Oručević
, 
Amela Jašića

Amela Jašića

Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000Tuzla, Bosnia and Herzegovina
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Jašića, Amela
 and 
Amila Vranac

Amila Vranac

Faculty of Agricultural and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000Sarajevo, Bosnia and Herzegovina
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Vranac, Amila
  
Dec 29, 2017
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Published Online: Dec 29, 2017
Page range: 152 - 158
DOI: https://doi.org/10.1515/acs-2017-0025
Keywords
© Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Chemistry, Chemistry, other
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