master's thesis
Application of frozen barley sourdough in bread production

Tanita Šicel (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Šicel, T. (2016). Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:465049

Šicel, Tanita. "Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:465049

Šicel, Tanita. "Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:465049

Šicel, T. (2016). 'Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:465049

Šicel T. Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:465049

T. Šicel, "Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:465049