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undergraduate thesis
Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima

Klas, Kristina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Cite this document

Klas, K. (2015). Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:835433

Klas, Kristina. "Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:835433

Klas, Kristina. "Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:835433

Klas, K. (2015). 'Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:835433

Klas K. Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 June 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:835433

K. Klas, "Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:835433

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