University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Štrkalj, L. (2019). Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:570718
Štrkalj, Lucija. "Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:570718
Štrkalj, Lucija. "Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:570718
Štrkalj, L. (2019). 'Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:570718
Štrkalj L. Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:570718
L. Štrkalj, "Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:570718