master's thesis
Qualitative properties of bread with addition of barley flour produced by "Bingo" variety of 2008/2009 harvest

Blanka Jurišić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Cite this document...

Jurišić, B. (2010). Kvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:757428

Jurišić, Blanka. "Kvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:757428

Jurišić, Blanka. "Kvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:757428

Jurišić, B. (2010). 'Kvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 May 2019, https://urn.nsk.hr/urn:nbn:hr:109:757428

Jurišić B. Kvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2019 May 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:757428

B. Jurišić, "Kvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:757428