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