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
Biškić, M. (2013). Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:563480
Biškić, Matija. "Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:563480
Biškić, Matija. "Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:563480
Biškić, M. (2013). 'Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:563480
Biškić M. Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:563480
M. Biškić, "Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:563480