master's thesis
Impact of temperature changes and different contribution of sodium hydrogen carbonate on texture and colour of tea biscuits

Ivana Jurošević (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Cite this document

Jurošević, I. (2014). Utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:960687

Jurošević, Ivana. "Utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:960687

Jurošević, Ivana. "Utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:960687

Jurošević, I. (2014). 'Utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 October 2019, https://urn.nsk.hr/urn:nbn:hr:109:960687

Jurošević I. Utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2019 October 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:960687

I. Jurošević, "Utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:960687