master's thesis
Influence of extrusion temperature profile on the properties of wheat and barley flours

Anđela Radeljić (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document

Radeljić, A. (2017). Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:647112

Radeljić, Anđela. "Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:647112

Radeljić, Anđela. "Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:647112

Radeljić, A. (2017). 'Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 January 2020, https://urn.nsk.hr/urn:nbn:hr:109:647112

Radeljić A. Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2020 January 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:647112

A. Radeljić, "Utjecaj temperaturnog profila ekstruzije na svojstva pšeničnog i ječmenog brašna", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:647112

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