doctoral thesis
Nutritional value and staling kinetics of breads produced by bakeoff technology and sourdough addition

Dubravka Novotni (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Cite this document...

Novotni, D. (2011). Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bakeoff tehnologijom uz dodatak kiselog tijesta (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:682532

Novotni, Dubravka. "Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bakeoff tehnologijom uz dodatak kiselog tijesta." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:682532

Novotni, Dubravka. "Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bakeoff tehnologijom uz dodatak kiselog tijesta." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:682532

Novotni, D. (2011). 'Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bakeoff tehnologijom uz dodatak kiselog tijesta', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2019, https://urn.nsk.hr/urn:nbn:hr:159:682532

Novotni D. Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bakeoff tehnologijom uz dodatak kiselog tijesta [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:682532

D. Novotni, "Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bakeoff tehnologijom uz dodatak kiselog tijesta", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:682532