undergraduate thesis
Application of extruded whole grain maize flour in bakery industry

Alen Tomić (2017)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Tomić, A. (2017). Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:120061

Tomić, Alen. "Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:120061

Tomić, Alen. "Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:120061

Tomić, A. (2017). 'Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:120061

Tomić A. Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2019 August 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:120061

A. Tomić, "Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:120061