doctoral thesis
Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread

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

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