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Acta Chimica Slovaca
Volume 10 (2017): Issue 2 (December 2017)
Open Access
Properties of crackers with buckwheat sourdough
Amel Selimović
Amel Selimović
,
Dijana Miličević
Dijana Miličević
,
Amra Selimović
Amra Selimović
,
Sanja Oručević Žuljević
Sanja Oručević Žuljević
,
Amela Jašića
Amela Jašića
and
Amila Vranac
Amila Vranac
| Dec 29, 2017
Acta Chimica Slovaca
Volume 10 (2017): Issue 2 (December 2017)
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Published Online:
Dec 29, 2017
Page range:
152 - 158
DOI:
https://doi.org/10.1515/acs-2017-0025
© 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.
Amel Selimović
Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000
Tuzla, Bosnia and Herzegovina
Dijana Miličević
Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000
Tuzla, Bosnia and Herzegovina
Amra Selimović
Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000
Tuzla, Bosnia and Herzegovina
Sanja Oručević Žuljević
Faculty of Agricultural and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000
Sarajevo, Bosnia and Herzegovina
Amela Jašića
Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000
Tuzla, Bosnia and Herzegovina
Amila Vranac
Faculty of Agricultural and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000
Sarajevo, Bosnia and Herzegovina