doctoral thesis
Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:993405

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

Drakula, S. (2020). Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:993405

Drakula, Saša. "Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:993405

Drakula, Saša. "Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:993405

Drakula, S. (2020). 'Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:993405

Drakula S. Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 October 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:993405

S. Drakula, "Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:993405