undergraduate thesis
Application of sourdough in the production of gluten-free brad fortified with proteins

Kristina Klas (2015)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Klas, K. (2015). Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:835433

Klas, Kristina. "Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:835433

Klas, Kristina. "Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:835433

Klas, K. (2015). 'Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:835433

Klas K. Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:835433

K. Klas, "Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:835433