University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Obad, K. (2024). Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:906612
Obad, Karla. "Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:906612
Obad, Karla. "Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:906612
Obad, K. (2024). 'Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:906612
Obad K. Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 October 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:906612
K. Obad, "Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:906612