master's thesis
Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena

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

Cite this document

Vrebac, A. (2023). Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha 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:109:042937

Vrebac, Anđela. "Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:042937

Vrebac, Anđela. "Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:042937

Vrebac, A. (2023). 'Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:042937

Vrebac A. Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 July 06] Available at: https://urn.nsk.hr/urn:nbn:hr:109:042937

A. Vrebac, "Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha 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:109:042937

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