master's thesis
Production of wheat bread with yeast preferment and sour preferment

Krunoslav Mikelec (2009)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology
Cite this document...

Mikelec, K. (2009). Proizvodnja pšeničnog kruha uz dodatak kvasnog i kiselog predfermenta (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:212714

Mikelec, Krunoslav. "Proizvodnja pšeničnog kruha uz dodatak kvasnog i kiselog predfermenta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:212714

Mikelec, Krunoslav. "Proizvodnja pšeničnog kruha uz dodatak kvasnog i kiselog predfermenta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:212714

Mikelec, K. (2009). 'Proizvodnja pšeničnog kruha uz dodatak kvasnog i kiselog predfermenta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:212714

Mikelec K. Proizvodnja pšeničnog kruha uz dodatak kvasnog i kiselog predfermenta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:212714

K. Mikelec, "Proizvodnja pšeničnog kruha uz dodatak kvasnog i kiselog predfermenta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:212714