Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:563480
Biškić, Matija
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Biškić, M. (2013). Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:563480
Biškić, Matija. "Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:563480
Biškić, Matija. "Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:563480
Biškić, M. (2013). 'Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:563480
Biškić M. Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:563480
M. Biškić, "Utjecaj dodatka zamjenskih sladila na udjel ugljikohidrata, teksturalna i senzorska svojstva čokolada", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:563480