University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Čukelj, N. (2007). Bezglutenski kruh povećane prehrambene vrijednosti (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:397956
Čukelj, Nikolina. "Bezglutenski kruh povećane prehrambene vrijednosti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:397956
Čukelj, Nikolina. "Bezglutenski kruh povećane prehrambene vrijednosti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:397956
Čukelj, N. (2007). 'Bezglutenski kruh povećane prehrambene vrijednosti', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:397956
Čukelj N. Bezglutenski kruh povećane prehrambene vrijednosti [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2024 April 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:397956
N. Čukelj, "Bezglutenski kruh povećane prehrambene vrijednosti", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:397956