undergraduate thesis
Starch: structure and influence on the quality of food products

Tea Lipovac (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document

Lipovac, T. (2016). Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:009117

Lipovac, Tea. "Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:009117

Lipovac, Tea. "Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:009117

Lipovac, T. (2016). 'Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 October 2019, https://urn.nsk.hr/urn:nbn:hr:109:009117

Lipovac T. Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2019 October 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:009117

T. Lipovac, "Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:009117