University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Pleš, V. (2024). Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:389001
Pleš, Vedrana. "Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:389001
Pleš, Vedrana. "Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:389001
Pleš, V. (2024). 'Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:389001
Pleš V. Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 October 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:389001
V. Pleš, "Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:389001