Nakov, G.; Jukić, M.; Šimić, G.; Šumanovac, F.; Komlenić, D.K.; Lukinac, J.
Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies. Foods 2022, 11, 2428.
https://doi.org/10.3390/foods11162428
AMA Style
Nakov G, Jukić M, Šimić G, Šumanovac F, Komlenić DK, Lukinac J.
Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies. Foods. 2022; 11(16):2428.
https://doi.org/10.3390/foods11162428
Chicago/Turabian Style
Nakov, Gjore, Marko Jukić, Gordana Šimić, Franjo Šumanovac, Daliborka Koceva Komlenić, and Jasmina Lukinac.
2022. "Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies" Foods 11, no. 16: 2428.
https://doi.org/10.3390/foods11162428
APA Style
Nakov, G., Jukić, M., Šimić, G., Šumanovac, F., Komlenić, D. K., & Lukinac, J.
(2022). Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies. Foods, 11(16), 2428.
https://doi.org/10.3390/foods11162428