master's thesis
Amilografsko ispitivanje kvalitete tjestenine s dodatkom ječmenog brašna
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:209267

Krušelj, Marijeta
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Krušelj, M. (2016). Amilografsko ispitivanje kvalitete tjestenine s dodatkom ječmenog brašna (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:209267

Krušelj, Marijeta. "Amilografsko ispitivanje kvalitete tjestenine s dodatkom ječmenog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:209267

Krušelj, Marijeta. "Amilografsko ispitivanje kvalitete tjestenine s dodatkom ječmenog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:209267

Krušelj, M. (2016). 'Amilografsko ispitivanje kvalitete tjestenine s dodatkom ječmenog brašna', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:209267

Krušelj M. Amilografsko ispitivanje kvalitete tjestenine s dodatkom ječmenog brašna [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2021 September 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:209267

M. Krušelj, "Amilografsko ispitivanje kvalitete tjestenine s dodatkom ječmenog brašna", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:209267

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