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Sigurnost i kvaliteta hrane - Prehrambeno-tehnološki fakultet Osijek

Sigurnost i kvaliteta hrane - Prehrambeno-tehnološki fakultet Osijek

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PreporučenaliteraturaPublishing Company, Marriam, Kansas, 1988.7. Starch Conversion Technology (G.M.A. van Beynum and J.A. Roels,ed.), Marcel Dekker INC, New York and Basel, 1985.8. Handbook of Starch Hydrolysis Products and their Derivates (M.W.Kearsley and S.Z. Dziedzic), Blackie Academic and Personal, London,Glasgow, Weinheim, New York, Tokyo, Melbourne, Madras, 1995.9. P. W. van der Poel, H. Schiweck, T. Schwartz:Sugar Technology, Beetand Cane Sugar Manufacture, Verlag Dr. Albert Bartens KG-Berlin,1998.1. W. Baltes: Lebensmittelchemie. Springer Verlag, Berlin, Heidelberg,New York. 2000.2. Food Chemistry (O. R. Fennema ur.),Marcel Dekker, Inc., New York,Basel, Hong Kong, 1996.3. E.S. Posner, A.N. Hibbs: Wheat Flour Milling. American Association ofCereal Chemists, Inc. St. Paul, Minnesota, U.S.D. 1997.4. S. A. Matz: Bakery Technology: Packaging, Nutrition, ProductDevelopment, Quality Assurance. Elsevier Science Publishers, Essex,U.K., 1989.5. Hirsekorn, W. Nehrkorn, K. Miekley: Grundprozesse derBackwarenherstellung und Feinbackwaren. VEB FachbuchverlagLeipzig, 19866. K. Kulp, K. Lorenz, and J. Brümmer (Ed.): Frozen and RefrigeratedDoughs and Batters, American Association of Cereal Chemists, St.Paul, Minnesota, 1995. Ch. Mercier, C. Cantarelli: Pasta and extrusioncooked foods. Elsevier Applied Science Publishers, London, New York,1986.

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