master's thesis
Texture of partially baked frozen breads made with addition of sourdough

Lucija Tomašković (2009)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Tomašković, L. (2009). Tekstura polupečenih smrznutih kruhova dobivenih uz dodatak kiselog tijesta (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:444101

Tomašković, Lucija. "Tekstura polupečenih smrznutih kruhova dobivenih uz dodatak kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:444101

Tomašković, Lucija. "Tekstura polupečenih smrznutih kruhova dobivenih uz dodatak kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:444101

Tomašković, L. (2009). 'Tekstura polupečenih smrznutih kruhova dobivenih uz dodatak kiselog tijesta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:444101

Tomašković L. Tekstura polupečenih smrznutih kruhova dobivenih uz dodatak kiselog tijesta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:444101

L. Tomašković, "Tekstura polupečenih smrznutih kruhova dobivenih uz dodatak kiselog tijesta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:444101