University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Tomić, A. (2017). Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:120061
Tomić, Alen. "Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:120061
Tomić, Alen. "Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:120061
Tomić, A. (2017). 'Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:120061
Tomić A. Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:120061
A. Tomić, "Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:120061