University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Tušak, D. (2004). Reološka svojstva smjesa za proizvodnju kukuruznog kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:258549
Tušak, Danijel. "Reološka svojstva smjesa za proizvodnju kukuruznog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:258549
Tušak, Danijel. "Reološka svojstva smjesa za proizvodnju kukuruznog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:258549
Tušak, D. (2004). 'Reološka svojstva smjesa za proizvodnju kukuruznog kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:258549
Tušak D. Reološka svojstva smjesa za proizvodnju kukuruznog kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2024 May 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:258549
D. Tušak, "Reološka svojstva smjesa za proizvodnju kukuruznog kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:258549