Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:216716
Žeravica, Tea
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Žeravica, T. (2023). Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:216716
Žeravica, Tea. "Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:216716
Žeravica, Tea. "Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:216716
Žeravica, T. (2023). 'Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:216716
Žeravica T. Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:216716
T. Žeravica, "Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:216716