master's thesis
Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna

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

Cite this document

Božić, B. (2023). Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:854658

Božić, Barbara. "Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:854658

Božić, Barbara. "Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:854658

Božić, B. (2023). 'Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 June 2024, https://urn.nsk.hr/urn:nbn:hr:109:854658

Božić B. Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 June 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:854658

B. Božić, "Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:854658

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