master's thesis
Influence of precursors addition on aroma profile of gluten-free bread

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

Radoš, K. (2017). Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:539748

Radoš, Kristina. "Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:539748

Radoš, Kristina. "Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:539748

Radoš, K. (2017). 'Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:539748

Radoš K. Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:539748

K. Radoš, "Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:539748