master's thesis
Optimization of acidification process of whole grain wheat sourdough

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

Ahec, T. (2010). Optimiranje procesa kiseljenja integralnog pšeničnog brašna (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:138336

Ahec, Tanja. "Optimiranje procesa kiseljenja integralnog pšeničnog brašna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:138336

Ahec, Tanja. "Optimiranje procesa kiseljenja integralnog pšeničnog brašna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:138336

Ahec, T. (2010). 'Optimiranje procesa kiseljenja integralnog pšeničnog brašna', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:138336

Ahec T. Optimiranje procesa kiseljenja integralnog pšeničnog brašna [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:138336

T. Ahec, "Optimiranje procesa kiseljenja integralnog pšeničnog brašna", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:138336