Odgovor: |
Knjige:
- Wheat // Encyclopedia of grain science. Vol. 3 : [Q-Z]. Oxford : Elsevier Academic Press, 2004 - sign. 631(031)sv3 /ENC/
- Tehnologija mlinarstva : udžbenik / Tajana Krička... [et al.]. Osijek : Poljoprivredni fakultet ; Zagreb : Agronomski fakultet, 2012. - sign. 664(075.8) /TEH/ OP i ZZ
- Đaković, Ljubomir. Pšenično brašno. Beograd : Naučna knjiga, 1969 - sign. 664 /ĐAK/ p
- Brašno - kruh = International Congress Flour - Bread : Croatian Congress of Cereal Technologists. Zbornici
Čanci u časopisima:
- Stojak, Ljubica; Gačić, Milica; Lešić, Ljerka; Puhak-Žeželić, Ana. Primjena nedestruktivne metode u procjeni kakvoće brašna // Prehrambeno-tehnološka i biotehnološka revija. - 31 (1993), 4 ; str. 165-168
- Miličević, Dijana; Selimović, Amel; Pešić, Tijana; Hodžić, Haris; Aljić, Mirna. A Baking Function Depending Upon Storage Condition and a Type of Flour // Agriculturae Conspectus Scientificus (ACS). - 74 (2009), 3
- Sudar, Rezica; Jurković, Zorica; Galonja, Marica; Turk, Irena; Arambašić, Marija. Application of near infrared transmission for the determination of ash in wheat flour // ACS. Agriculturae conspectus scientificus. - 72 (2007), 3 ; str. 233-238
- Dapčević, Tamara; Hadnađev, Miroslav; Pojić, Milica. Evaluation of the possibility to replace conventional rheological wheat flour quality control instruments with the new measurement tool – mixolab // ACS. Agriculturae conspectus scientificus. - 74 (2009), 3 ; str. 169-174
- Keran, Husejin; Salkić, Mirsad; Odobašić, Amra; Jakšić, Midhat; Ahmetović, Nihada; Šestan, Indira. The Importance of Determination of some Physical – Chemical Properties of Wheat and Flour // Agriculturae Conspectus Scientificus. - 74 (2009), 3 ; str. 197-200
Izvori na internetu (15.09.2015.):
- Doblado-Maldonado, Andres F., "New Technologies for Whole Wheat Processing: Addressing Milling and Storage Issues" (2012). Dissertations & Theses in Food Science and Technology. Paper 31. http://digitalcommons.unl.edu/foodscidiss/31
- Modern Cereal Analysis by New Rheological Methods. Dostupno na: http://muehlenchemie.de/downloads-future-of-flour/FoF_Kap_13-2.pdf
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