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master's thesis
Trajnost obogaćenog bezglutenskog kruha

Banić, Branka
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 22 June 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 June 22] 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

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