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

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

Cite this document

Selak Zeljko, B. (2024). Utjecaj dodatka brašna uljne pogače lješnjaka 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:109:187405

Selak Zeljko, Barbara. "Utjecaj dodatka brašna uljne pogače lješnjaka na kvalitetu čajnog peciva bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:187405

Selak Zeljko, Barbara. "Utjecaj dodatka brašna uljne pogače lješnjaka na kvalitetu čajnog peciva bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:187405

Selak Zeljko, B. (2024). 'Utjecaj dodatka brašna uljne pogače lješnjaka na kvalitetu čajnog peciva bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:187405

Selak Zeljko B. Utjecaj dodatka brašna uljne pogače lješnjaka na kvalitetu čajnog peciva bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 July 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:187405

B. Selak Zeljko, "Utjecaj dodatka brašna uljne pogače lješnjaka na kvalitetu čajnog peciva bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:187405

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