Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:989362
Mendeš, Marija
Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Cereal Technology
Cite this document
Mendeš, M. (2024). Utjecaj dodatka koncentrata proteina riže 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:109:989362
Mendeš, Marija. "Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:989362
Mendeš, Marija. "Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:989362
Mendeš, M. (2024). 'Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:989362
Mendeš M. Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 July 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:989362
M. Mendeš, "Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:989362