University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Cite this document
Avdić, E. (2007). Primjena nativnih i modificiranih škrobova u konditorskoj industriji (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:428554
Avdić, Edina. "Primjena nativnih i modificiranih škrobova u konditorskoj industriji." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:428554
Avdić, Edina. "Primjena nativnih i modificiranih škrobova u konditorskoj industriji." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:428554
Avdić, E. (2007). 'Primjena nativnih i modificiranih škrobova u konditorskoj industriji', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:428554
Avdić E. Primjena nativnih i modificiranih škrobova u konditorskoj industriji [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2024 September 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:428554
E. Avdić, "Primjena nativnih i modificiranih škrobova u konditorskoj industriji", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:428554