master's thesis
Gluten-free bread with increased nutritional value

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

Čukelj, N. (2007). Bezglutenski kruh povećane prehrambene vrijednosti (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:397956

Čukelj, Nikolina. "Bezglutenski kruh povećane prehrambene vrijednosti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:397956

Čukelj, Nikolina. "Bezglutenski kruh povećane prehrambene vrijednosti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:397956

Čukelj, N. (2007). 'Bezglutenski kruh povećane prehrambene vrijednosti', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 September 2019, https://urn.nsk.hr/urn:nbn:hr:159:397956

Čukelj N. Bezglutenski kruh povećane prehrambene vrijednosti [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 September 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:397956

N. Čukelj, "Bezglutenski kruh povećane prehrambene vrijednosti", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:397956