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 06 November 2024, 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 2024 November 06] 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