Author(s):
1. Vesna Gojković Cvjetković, University of East Sarajevo, Faculty of Technology, Republic of Srpska, Bosnia and Herzegovina
2. Željka Marjanović-Balaban, Republic of Srpska, Bosnia and Herzegovina
3. Grujić Radoslav, Republic of Srpska, Bosnia and Herzegovina

Key words:
FTIR, gluten, wheat flour, gluten-free flour, food product

Date of abstract submission:
13.02.2022.

Conference:
Međunarodna naučna konferencija - Znanjem do zdravlja SANUS 2022.