master's thesis
Senzorska svojstva keksa bez šećera i bezglutenskog kruha s dodatkom posija prosa i ksilanaze

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

Cite this document

Bogešić, I. (2020). Senzorska svojstva keksa bez šećera i bezglutenskog kruha s dodatkom posija prosa i ksilanaze (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:284206

Bogešić, Iva. "Senzorska svojstva keksa bez šećera i bezglutenskog kruha s dodatkom posija prosa i ksilanaze." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:284206

Bogešić, Iva. "Senzorska svojstva keksa bez šećera i bezglutenskog kruha s dodatkom posija prosa i ksilanaze." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:284206

Bogešić, I. (2020). 'Senzorska svojstva keksa bez šećera i bezglutenskog kruha s dodatkom posija prosa i ksilanaze', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:284206

Bogešić I. Senzorska svojstva keksa bez šećera i bezglutenskog kruha s dodatkom posija prosa i ksilanaze [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 June 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:284206

I. Bogešić, "Senzorska svojstva keksa bez šećera i bezglutenskog kruha s dodatkom posija prosa i ksilanaze", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:284206

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