Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability.

Voučko B, Drakula S, Čukelj Mustač N, Pleš V, Nanjara L, Grgić T, Novotni D.

Open source

DOI: 10.3390/foods15091504
Published: 2026-04-25
Container: Foods
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15091504,
  title = {Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability.},
  author = {Voučko B and  Drakula S and  Čukelj Mustač N and  Pleš V and  Nanjara L and  Grgić T and  Novotni D.},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15091504},
  url = {https://doi.org/10.3390/foods15091504}
}

RIS

TY  - JOUR
TI  - Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability.
AU  - Voučko B
AU  -  Drakula S
AU  -  Čukelj Mustač N
AU  -  Pleš V
AU  -  Nanjara L
AU  -  Grgić T
AU  -  Novotni D.
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15091504
UR  - https://doi.org/10.3390/foods15091504
ER  -

APA

B, V., S, D., N, Č. M., V, P., L, N., T, G., & D., N. (2026). Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability.. Foods. https://doi.org/10.3390/foods15091504

Source records

europe-pmc · retrieved 2026-09-27T09:22:35.406Z
doaj · retrieved 2026-09-27T09:22:35.427Z