Novotni, D., & Ćurić, D. (2011). Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bake-off tehnologijom uz dodatak kiselog tijesta = Nutritional value and staling kinetics of breads produced by bake-off technology and sourdough addition: Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bake-off tehnologijom uz dodatak kiselog tijesta = Nutritional value and staling kinetics of breads produced by bake-off technology and sourdough addition : doktorska disertacija. Zagreb: [s.n.].
Chicago stil citiranjaNovotni, Dubravka, and Duška Ćurić. Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bake-off tehnologijom uz dodatak kiselog tijesta = Nutritional value and staling kinetics of breads produced by bake-off technology and sourdough addition: Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bake-off tehnologijom uz dodatak kiselog tijesta = Nutritional value and staling kinetics of breads produced by bake-off technology and sourdough addition : doktorska disertacija. Zagreb: [s.n.], 2011.
MLA stil citiranjaNovotni, Dubravka, and Duška Ćurić. Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bake-off tehnologijom uz dodatak kiselog tijesta = Nutritional value and staling kinetics of breads produced by bake-off technology and sourdough addition: Prehrambena vrijednost i kinetika starenja kruhova proizvedenih bake-off tehnologijom uz dodatak kiselog tijesta = Nutritional value and staling kinetics of breads produced by bake-off technology and sourdough addition : doktorska disertacija. Zagreb: [s.n.], 2011.