Vrebac, A. (2023). Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:042937
Vrebac, Anđela. "Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:042937
Vrebac, Anđela. "Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:042937
Vrebac, A. (2023). 'Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:042937
Vrebac A. Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 06] Available at: https://urn.nsk.hr/urn:nbn:hr:109:042937
A. Vrebac, "Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:042937