master's thesis
Influence proteins in flavour on volime of bread

Biljana Srbljan (2007)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Srbljan, B. (2007). Utjecaj proteina brašna na volumen kruha (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:133284

Srbljan, Biljana. "Utjecaj proteina brašna na volumen kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:133284

Srbljan, Biljana. "Utjecaj proteina brašna na volumen kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:133284

Srbljan, B. (2007). 'Utjecaj proteina brašna na volumen kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:133284

Srbljan B. Utjecaj proteina brašna na volumen kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:133284

B. Srbljan, "Utjecaj proteina brašna na volumen kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:133284