Load:

Description:

Learning outcomes:

Literature:

1. Materijali s predavanja,

Optional literature:

1. , 1. Klarić, F. (prevoditelj) 2012: Tehnologije proizvodnje pekarskih i slastičarskih proizvoda (Bulić I., ured.), Biblioteka Kruh za život, TIM ZIP doo Zagreb ; Orginal: Schunemann, C., Treu, G. (2009): Technologie der Backwarenherstellung, Gildebuchverlag GmbH&Co.KG, Deutschland
   2. Klarić, F. (prevoditelj) 2010: Priručnik o pekarstvu i slastičarstvu (Bulić I.,ured.), Biblioteka Kruh za život, TIM ZIP doo Zagreb ; Original: Albrecht T., Ehrlinger, HG., Willeke, E., Schild E., 2009: Fachkunde in Lernfeldern, Backer/Backerin, Praxis und Theorie, Fachbuchverlag Panneberg GmbH &Co.KG, Han Gruiten, 602, Deutschland
   3. Kulp i Ponte (2010) Handbook of Cereal Science and Technology. Marcel Dekker.
   Bechtel, D.B. i sur.,1988: Wheat Chemistry and Technology, (Y. Pomeranz, Ed.), AACC, St.Paul, Minnesota, USA, Vol. I & Vol.II, Third Edition
   4.Bozzini A. i sur., 1988: Durum Wheat, Chemistry and Technology, (G.Fabriani and C.Lintas, Eds) Published by the AACC, St.Paul, Minnesota, USA
   5. Manley, D., 2000: Technology of Biscuits, Crackers and Cookies, Woodhead Publishing Limited and CRC Press LLC, Cambridge CB1 6AH, England and Boca Raton Fl 33431 USA, , , .