master's thesis
Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda

Obad, Karla
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

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