University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Banić, B. (2015). Trajnost obogaćenog bezglutenskog kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:391740
Banić, Branka. "Trajnost obogaćenog bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:391740
Banić, Branka. "Trajnost obogaćenog bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:391740
Banić, B. (2015). 'Trajnost obogaćenog bezglutenskog kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:391740
Banić B. Trajnost obogaćenog bezglutenskog kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:391740
B. Banić, "Trajnost obogaćenog bezglutenskog kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:391740