undergraduate thesis
Determination of antioxidative activity of gluten free sourdough and bread with DPPH method

Ana Pinčar (2017)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Pinčar, A. (2017). Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:416549

Pinčar, Ana. "Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:416549

Pinčar, Ana. "Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:416549

Pinčar, A. (2017). 'Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:416549

Pinčar A. Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:416549

A. Pinčar, "Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:416549