master's thesis
pH Impact on protein and peptide extractability of barley flour

Lucija Kučko (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology
Cite this document

Kučko, L. (2014). Utjecaj pH na ekstraktibilnost proteina i peptida iz brašna ječma (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:958922

Kučko, Lucija. "Utjecaj pH na ekstraktibilnost proteina i peptida iz brašna ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:958922

Kučko, Lucija. "Utjecaj pH na ekstraktibilnost proteina i peptida iz brašna ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:958922

Kučko, L. (2014). 'Utjecaj pH na ekstraktibilnost proteina i peptida iz brašna ječma', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 October 2019, https://urn.nsk.hr/urn:nbn:hr:109:958922

Kučko L. Utjecaj pH na ekstraktibilnost proteina i peptida iz brašna ječma [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2019 October 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:958922

L. Kučko, "Utjecaj pH na ekstraktibilnost proteina i peptida iz brašna ječma", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:958922