master's thesis
Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha

Šicel, Tanita
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Cite this document

Šicel, T. (2016). Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:465049

Šicel, Tanita. "Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:465049

Šicel, Tanita. "Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:465049

Šicel, T. (2016). 'Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:465049

Šicel T. Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 June 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:465049

T. Šicel, "Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:465049

Please login to the repository to save this object to your list.