master's thesis
Influence of degree of mixedness at the quality of bread

Marina Pezelj (2004)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation
Cite this document...

Pezelj, M. (2004). Utjecaj stupnja izmješanosti na kvalitetu kruha (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:928245

Pezelj, Marina. "Utjecaj stupnja izmješanosti na kvalitetu kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:928245

Pezelj, Marina. "Utjecaj stupnja izmješanosti na kvalitetu kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:928245

Pezelj, M. (2004). 'Utjecaj stupnja izmješanosti na kvalitetu kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:928245

Pezelj M. Utjecaj stupnja izmješanosti na kvalitetu kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:928245

M. Pezelj, "Utjecaj stupnja izmješanosti na kvalitetu kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:928245