Pinčar, A. (2017). Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:416549
Pinčar, Ana. "Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:416549
Pinčar, Ana. "Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:416549
Pinčar, A. (2017). 'Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:416549
Pinčar A. Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:416549
A. Pinčar, "Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:416549