Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Cereal Technology
Cite this document
Cvetko, D. (2023). Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera 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:109:692013
Cvetko, Dijana. "Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:692013
Cvetko, Dijana. "Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:692013
Cvetko, D. (2023). 'Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:692013
Cvetko D. Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena [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:109:692013
D. Cvetko, "Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera 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:109:692013