Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu krekera bez glutena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:260497
Lovrić, Ana
Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Cereal Technology
Cite this document
Lovrić, A. (2024). Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu krekera 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:109:260497
Lovrić, Ana. "Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu krekera bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:260497
Lovrić, Ana. "Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu krekera bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:260497
Lovrić, A. (2024). 'Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu krekera 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:109:260497
Lovrić A. Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu krekera 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:109:260497
A. Lovrić, "Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu krekera 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:109:260497