University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Iveković, S. (2022). Svojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:144870
Iveković, Sofija. "Svojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:144870
Iveković, Sofija. "Svojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:144870
Iveković, S. (2022). 'Svojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:144870
Iveković S. Svojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 May 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:144870
S. Iveković, "Svojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:144870