master's thesis
Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa

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

Cite this document

Štrkalj, L. (2019). Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:570718

Štrkalj, Lucija. "Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:570718

Štrkalj, Lucija. "Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:570718

Štrkalj, L. (2019). 'Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:570718

Štrkalj L. Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 June 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:570718

L. Štrkalj, "Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:570718

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