doctoral thesis
Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies

Molnar, Dunja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Packaging

Cite this document

Molnar, D. (2024). Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:543581

Molnar, Dunja. "Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:543581

Molnar, Dunja. "Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:543581

Molnar, D. (2024). 'Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:543581

Molnar D. Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 June 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:543581

D. Molnar, "Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:543581

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