undergraduate thesis
Application of longan (Dimocarpus longan) and lychee (Litchi chinensis) as innovative ingredients in the production of chocolate pralines

Marijana Slijepčević (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Cite this document...

Slijepčević, M. (2016). Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:612365

Slijepčević, Marijana. "Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:612365

Slijepčević, Marijana. "Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:612365

Slijepčević, M. (2016). 'Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:612365

Slijepčević M. Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina [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:159:612365

M. Slijepčević, "Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:612365