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master's thesis
Utjecaj proteina brašna na volumen kruha

Srbljan, Biljana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Cite this document

Srbljan, B. (2007). Utjecaj proteina brašna na volumen kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:133284

Srbljan, Biljana. "Utjecaj proteina brašna na volumen kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:133284

Srbljan, Biljana. "Utjecaj proteina brašna na volumen kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:133284

Srbljan, B. (2007). 'Utjecaj proteina brašna na volumen kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:133284

Srbljan B. Utjecaj proteina brašna na volumen kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:133284

B. Srbljan, "Utjecaj proteina brašna na volumen kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:133284

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