Voučko, B.; Čukelj Mustač, N.; Nanjara, L.; Drakula, S.; Grgić, T.; Ćurić, D.; Novotni, D.
Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread. Foods 2024, 13, 3458.
https://doi.org/10.3390/foods13213458
AMA Style
Voučko B, Čukelj Mustač N, Nanjara L, Drakula S, Grgić T, Ćurić D, Novotni D.
Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread. Foods. 2024; 13(21):3458.
https://doi.org/10.3390/foods13213458
Chicago/Turabian Style
Voučko, Bojana, Nikolina Čukelj Mustač, Ljiljana Nanjara, Saša Drakula, Tomislava Grgić, Duška Ćurić, and Dubravka Novotni.
2024. "Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread" Foods 13, no. 21: 3458.
https://doi.org/10.3390/foods13213458
APA Style
Voučko, B., Čukelj Mustač, N., Nanjara, L., Drakula, S., Grgić, T., Ćurić, D., & Novotni, D.
(2024). Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread. Foods, 13(21), 3458.
https://doi.org/10.3390/foods13213458
