{"id":239,"date":"2015-01-01T11:21:44","date_gmt":"2015-01-01T11:21:44","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/novicjfst\/?p=239"},"modified":"2015-10-03T20:32:47","modified_gmt":"2015-10-03T20:32:47","slug":"croat-j-food-sci-technol-2010-2-2-pdf-full-texts","status":"publish","type":"post","link":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2015\/01\/01\/croat-j-food-sci-technol-2010-2-2-pdf-full-texts\/","title":{"rendered":"Croat. J. Food Sci. Technol. (2010) 2 (2)"},"content":{"rendered":"<p><a href=\"http:\/\/www.ptfos.hr\/images\/stories\/pdf\/CJFST\/4\/CJFST_sadrzaj.pdf\">Vol. 2 No. 2<\/a><\/p>\n<p><a href=\"http:\/\/hrcak.srce.hr\/index.php?show=toc&amp;id_broj=5222\">HR\u010cAK<\/a><\/p>\n<p><strong>Original scientific papers<\/strong><\/p>\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images\/stories\/pdf\/CJFST\/4\/article\/MANUSCRIPT%20JUKIC.pdf\">M. Juki\u0107, \u017daneta Ugar\u010di\u0107-Hardi, Daliborka Koceva Komleni\u0107, Zrinka Gori\u010dki, An\u0111a Kule\u0161<br \/>\nUtjecaj razli\u010ditih vrsta \u017eitarica i koli\u010dine dodane vode u procesu ekstruzije na strukturu \u017eitarica za doru\u010dak<br \/>\nTextural characteristics of ready-to-eat breakfast cereals produced from different types of cereal and with varying water addition during extrusion process<\/a><\/p>\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images\/stories\/pdf\/CJFST\/4\/article\/MANUSCRIPT%20KOPJAR.pdf\">Mirela Kopjar, Ivana \u0110urkan, Vlasta Pili\u017eota<br \/>\nHMF formation and colour change of bitter orange and sweet orange jams during storage<\/a><\/p>\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images\/stories\/pdf\/CJFST\/4\/article\/MANUSCRIPT%20ZEKOVIC.pdf\">Z. Zekovi\u0107, Senka Vidovi\u0107, I. Muji\u0107<br \/>\nSelenium and Zinc content and radical scavenging capacity of edible mushrooms Armilaria mellea and Lycoperdon saccatum<\/a><\/p>\n<p><strong>Reviews<\/strong><\/p>\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images\/stories\/pdf\/CJFST\/4\/article\/MANUSCRIPT%20DRMIC.pdf\">Helena Drmi\u0107, Anet Re\u017eek Jambrak<br \/>\nUltrazvu\u010dna ekstrakcija bioaktivnih spojeva<br \/>\nUltrasound assisted extraction of bioactive compounds<\/a><\/p>\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images\/stories\/pdf\/CJFST\/4\/article\/MANUSCRIPT%20TISMA.pdf\">Marina Ti\u0161ma, B. Zeli\u0107, \u0110ur\u0111a Vasi\u0107-Ra\u010dki<br \/>\nWhite-rot fungi in phenols, dyes and other xenobiotics treatment \u2013 a brief review<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vol. 2 No. 2 HR\u010cAK Original scientific papers M. Juki\u0107, \u017daneta Ugar\u010di\u0107-Hardi, Daliborka Koceva Komleni\u0107, Zrinka Gori\u010dki, An\u0111a Kule\u0161 Utjecaj razli\u010ditih vrsta \u017eitarica i koli\u010dine dodane vode u procesu ekstruzije na strukturu \u017eitarica za doru\u010dak Textural characteristics of ready-to-eat breakfast cereals produced from different types of cereal and with varying water addition during extrusion process &#8230; <a title=\"Croat. J. Food Sci. Technol. (2010) 2 (2)\" class=\"read-more\" href=\"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2015\/01\/01\/croat-j-food-sci-technol-2010-2-2-pdf-full-texts\/\" aria-label=\"Read more about Croat. J. Food Sci. Technol. (2010) 2 (2)\">Op\u0161irnije<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-239","post","type-post","status-publish","format-standard","hentry","category-current-issue-archive-full-pdf"],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=239"}],"version-history":[{"count":4,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/239\/revisions"}],"predecessor-version":[{"id":303,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/239\/revisions\/303"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=239"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}