master's thesis
Parallel analysis of structure of complex carbohidrates in white, enriched and wholegrain bread

Petra Ožegović (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Ožegović, P. (2010). Usporedna analiza sastava složenih ugljikohidrata u bijelom, obogaćenom i integralnom kruhu (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:365539

Ožegović, Petra. "Usporedna analiza sastava složenih ugljikohidrata u bijelom, obogaćenom i integralnom kruhu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:365539

Ožegović, Petra. "Usporedna analiza sastava složenih ugljikohidrata u bijelom, obogaćenom i integralnom kruhu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:365539

Ožegović, P. (2010). 'Usporedna analiza sastava složenih ugljikohidrata u bijelom, obogaćenom i integralnom kruhu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:365539

Ožegović P. Usporedna analiza sastava složenih ugljikohidrata u bijelom, obogaćenom i integralnom kruhu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:365539

P. Ožegović, "Usporedna analiza sastava složenih ugljikohidrata u bijelom, obogaćenom i integralnom kruhu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:365539