master's thesis
Utjecaj dodatka koncentrata proteina sirutke na kvalitetu kruha bez glutena

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

Cite this document

Mrak, A. (2023). Utjecaj dodatka koncentrata proteina sirutke 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:109:498352

Mrak, Anamaria. "Utjecaj dodatka koncentrata proteina sirutke 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:109:498352

Mrak, Anamaria. "Utjecaj dodatka koncentrata proteina sirutke 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:109:498352

Mrak, A. (2023). 'Utjecaj dodatka koncentrata proteina sirutke na kvalitetu kruha bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:498352

Mrak A. Utjecaj dodatka koncentrata proteina sirutke na kvalitetu kruha bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 April 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:498352

A. Mrak, "Utjecaj dodatka koncentrata proteina sirutke 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:109:498352

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