doctoral thesis
Quantitative Determination of Gluten Protein Types by RP-HPLC Method in Relation to Breadmaking Quality of OS Wheat Cultivars

Daniela Horvat (2005)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Cite this document...

Horvat, D. (2005). Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:379385

Horvat, Daniela. "Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2005. https://urn.nsk.hr/urn:nbn:hr:109:379385

Horvat, Daniela. "Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2005. https://urn.nsk.hr/urn:nbn:hr:109:379385

Horvat, D. (2005). 'Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 March 2019, https://urn.nsk.hr/urn:nbn:hr:109:379385

Horvat D. Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2005 [cited 2019 March 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:379385

D. Horvat, "Kvantifikacija bjelančevina glutena RP-HPLC metodom i procjena njihovog utjecaja na pekarsku kakvoću OS kultivara pšenice", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:109:379385