Article Versions Notes

Maravić N, Pajin B, Hadnađev M, Dapčević-Hadnađev T, Pestorić M, Škrobot D, Tomić J. Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation. Foods. 2024; 13(21):3363. https://doi.org/10.3390/foods13213363

Maravić, Nikola, Biljana Pajin, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, Dubravka Škrobot, and Jelena Tomić. 2024. "Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation" Foods 13, no. 21: 3363. https://doi.org/10.3390/foods13213363

Maravić, N., Pajin, B., Hadnađev, M., Dapčević-Hadnađev, T., Pestorić, M., Škrobot, D., & Tomić, J. (2024). Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation. Foods, 13(21), 3363. https://doi.org/10.3390/foods13213363