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

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

Cite this document

Presečan, K. (2023). Utjecaj dodatka brašna uljne pogače badema 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:109:569135

Presečan, Kristina. "Utjecaj dodatka brašna uljne pogače badema 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:109:569135

Presečan, Kristina. "Utjecaj dodatka brašna uljne pogače badema 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:109:569135

Presečan, K. (2023). 'Utjecaj dodatka brašna uljne pogače badema na kvalitetu čajnog peciva bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 June 2024, https://urn.nsk.hr/urn:nbn:hr:109:569135

Presečan K. Utjecaj dodatka brašna uljne pogače badema na kvalitetu čajnog peciva bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 June 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:569135

K. Presečan, "Utjecaj dodatka brašna uljne pogače badema 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:109:569135

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