undergraduate thesis
Use of sourdough in baking technology

Ivana Torčić (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Torčić, I. (2012). Primjena kiselog tijesta u pekarstvu (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:441094

Torčić, Ivana. "Primjena kiselog tijesta u pekarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:441094

Torčić, Ivana. "Primjena kiselog tijesta u pekarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:441094

Torčić, I. (2012). 'Primjena kiselog tijesta u pekarstvu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 March 2019, https://urn.nsk.hr/urn:nbn:hr:109:441094

Torčić I. Primjena kiselog tijesta u pekarstvu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2019 March 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:441094

I. Torčić, "Primjena kiselog tijesta u pekarstvu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:441094