Grgić, T. (2024). Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread (Disertacija). Zagreb: Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:159:792812
Grgić, Tomislava. "Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread." Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, 2024. https://urn.nsk.hr/urn:nbn:hr:159:792812
Grgić, Tomislava. "Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread." Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, 2024. https://urn.nsk.hr/urn:nbn:hr:159:792812
Grgić, T. (2024). 'Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread', Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, citirano: 10.12.2024., https://urn.nsk.hr/urn:nbn:hr:159:792812
Grgić T. Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread [Disertacija]. Zagreb: Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet; 2024 [pristupljeno 10.12.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:792812
T. Grgić, "Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread", Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Zagreb, 2024. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:792812