Novotni, D. (2011). Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bakeoff tehnologijom uz dodatak kiselog tijesta (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:682532
Novotni, Dubravka. "Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bakeoff tehnologijom uz dodatak kiselog tijesta." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:682532
Novotni, Dubravka. "Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bakeoff tehnologijom uz dodatak kiselog tijesta." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:682532
Novotni, D. (2011). 'Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bakeoff tehnologijom uz dodatak kiselog tijesta', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:682532
Novotni D. Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bakeoff tehnologijom uz dodatak kiselog tijesta [Doctoral 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:159:682532
D. Novotni, "Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bakeoff tehnologijom uz dodatak kiselog tijesta", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:682532