master's thesis
Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena

Mandić, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Mandić, V. (2023). Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:122399

Mandić, Valentina. "Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:122399

Mandić, Valentina. "Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:122399

Mandić, V. (2023). 'Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:122399

Mandić V. Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 July 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:122399

V. Mandić, "Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:122399

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