Utjecaj dodatka brašna uljne pogače lješnjaka na kvalitetu čajnog peciva bez glutena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:187405
Selak-Zeljko, Barbara
Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Cereal Technology
Cite this document
Selak Zeljko, B. (2024). Utjecaj dodatka brašna uljne pogače lješnjaka na kvalitetu čajnog peciva 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:109:187405
Selak Zeljko, Barbara. "Utjecaj dodatka brašna uljne pogače lješnjaka na kvalitetu čajnog peciva bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:187405
Selak Zeljko, Barbara. "Utjecaj dodatka brašna uljne pogače lješnjaka na kvalitetu čajnog peciva bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:187405
Selak Zeljko, B. (2024). 'Utjecaj dodatka brašna uljne pogače lješnjaka na kvalitetu čajnog peciva bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:187405
Selak Zeljko B. Utjecaj dodatka brašna uljne pogače lješnjaka na kvalitetu čajnog peciva bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:187405
B. Selak Zeljko, "Utjecaj dodatka brašna uljne pogače lješnjaka na kvalitetu čajnog peciva 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:109:187405