Žilić, S. Et Al. 2016. Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. LWT - Food Science and Technology , vol.65 , 597-603.

Žilić, S., KOCADAĞLI, T., Vančetović, J., & GÖKMEN, V., (2016). Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. LWT - Food Science and Technology , vol.65, 597-603.

Žilić, Sladana Et Al. "Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour," LWT - Food Science and Technology , vol.65, 597-603, 2016

Žilić, Sladana Et Al. "Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour." LWT - Food Science and Technology , vol.65, pp.597-603, 2016

Žilić, S. Et Al. (2016) . "Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour." LWT - Food Science and Technology , vol.65, pp.597-603.

@article{article, author={Sladana Žilić Et Al. }, title={Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour}, journal={LWT - Food Science and Technology}, year=2016, pages={597-603} }