Pleša, I. (2014). Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:276808
Pleša, Ivana. "Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:276808
Pleša, Ivana. "Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:276808
Pleša, I. (2014). 'Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:276808
Pleša I. Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:276808
I. Pleša, "Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:276808