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undergraduate thesis
The effect of carbohydrate, dairy component and egg yolk on the rheological properties of mayonnaise with the addition of raspberry pulp

Matea Liška (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Cite this document

Liška, M. (2017). Utjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:689319

Liška, Matea. "Utjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:689319

Liška, Matea. "Utjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:689319

Liška, M. (2017). 'Utjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 January 2020, https://urn.nsk.hr/urn:nbn:hr:109:689319

Liška M. Utjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2020 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:689319

M. Liška, "Utjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:689319

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