Bubalo, P. (2011). Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:096150
Bubalo, Petar. "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:096150
Bubalo, Petar. "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:096150
Bubalo, P. (2011). 'Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:096150
Bubalo P. Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:096150
P. Bubalo, "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:096150