undergraduate thesis
The determination of chemical structure of gluten-free bread with increased nutritional value

Martina Turk (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Turk, M. (2016). Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:967986

Turk, Martina. "Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:967986

Turk, Martina. "Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:967986

Turk, M. (2016). 'Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:967986

Turk M. Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:967986

M. Turk, "Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:967986