master's thesis
Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha

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

Cite this document

Radoš, K. (2017). Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:539748

Radoš, Kristina. "Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:539748

Radoš, Kristina. "Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:539748

Radoš, K. (2017). 'Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:539748

Radoš K. Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 June 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:539748

K. Radoš, "Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:539748

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