master's thesis
Properties of Wheat Flour Cookies Made with the Addition of Cabernet Sauvignon Grape Pomace

Katarina Buković (2018)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Cite this document...

Buković, K. (2018). Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:883621

Buković, Katarina. "Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:883621

Buković, Katarina. "Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:883621

Buković, K. (2018). 'Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 March 2019, https://urn.nsk.hr/urn:nbn:hr:109:883621

Buković K. Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2019 March 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:883621

K. Buković, "Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:883621