Merkoša sitáhtat
APA-čujuhus (7. p.)
Obradović, V., Babić, J., Jozinović, A., Ačkar, Đ., Balentić, J. P., Grec, M., & Šubarić, D. (2018). Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition. Faculty of Agrobitechnical Sciences Osijek.
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Chicago-čujuhus (17. p.)
Obradović, Valentina, Jurislav Babić, Antun Jozinović, Đurđica Ačkar, Jelena Panak Balentić, Marijana Grec, juo Drago Šubarić. Textural and Sensory Characteristics of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Faculty of Agrobitechnical Sciences Osijek, 2018.
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MLA-čujuhus (9. p.)
Obradović, Valentina, et al. Textural and Sensory Characteristics of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Faculty of Agrobitechnical Sciences Osijek, 2018.
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