master's thesis
Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde

Kuzmić, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Cite this document

Kuzmić, I. (2020). Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:877062

Kuzmić, Ivana. "Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:877062

Kuzmić, Ivana. "Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:877062

Kuzmić, I. (2020). 'Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:877062

Kuzmić I. Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:877062

I. Kuzmić, "Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:877062

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