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