master's thesis
Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba

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

Cite this document

Begić, M. (2023). Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:654608

Begić, Matea. "Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:654608

Begić, Matea. "Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:654608

Begić, M. (2023). 'Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:654608

Begić M. Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:654608

M. Begić, "Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:654608

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