Ugarčić-hardi, Žaneta J. J. Strossmayer University of Osijek, Faculty of Food Technology, Department of Flour Production and Processing Technology, F. Kuhača 18, P.O. Box 709, HR-31001 Osijek, Croatia

• Vol 72, No 3 (2007) - Original scientific paper
  Individual Heat Transfer Modes During Baking of “Mlinci” Dough
  Summary  PDF