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master's thesis
Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži

Gelemanović, Marta
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Gelemanović, M. (2013). Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:205777

Gelemanović, Marta. "Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:205777

Gelemanović, Marta. "Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:205777

Gelemanović, M. (2013). 'Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:205777

Gelemanović M. Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 March 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:205777

M. Gelemanović, "Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:205777

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