University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Grgić, T. (2024). Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:792812
Grgić, Tomislava. "Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:792812
Grgić, Tomislava. "Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:792812
Grgić, T. (2024). 'Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:792812
Grgić T. Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 October 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:792812
T. Grgić, "Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:792812