master's thesis
Effect of lactic fermentation on antimicrobial and antioxidant capacity of wheat sourdough

Maja Kiš (2012)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology
Cite this document

Kiš, M. (2012). Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:975443

Kiš, Maja. "Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:975443

Kiš, Maja. "Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:975443

Kiš, M. (2012). 'Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 September 2019, https://urn.nsk.hr/urn:nbn:hr:159:975443

Kiš M. Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2019 September 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:975443

M. Kiš, "Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:975443