Mendeš, M. (2024). Utjecaj dodatka koncentrata proteina riže 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:109:989362
Mendeš, Marija. "Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:989362
Mendeš, Marija. "Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:989362
Mendeš, M. (2024). 'Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:989362
Mendeš M. Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 November 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:989362
M. Mendeš, "Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:989362