master's thesis
Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta

Budimir, Valentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Cite this document

Budimir, V. (2019). Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:373984

Budimir, Valentina. "Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:373984

Budimir, Valentina. "Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:373984

Budimir, V. (2019). 'Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 November 2021, https://urn.nsk.hr/urn:nbn:hr:159:373984

Budimir V. Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2021 November 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:373984

V. Budimir, "Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:373984

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