undergraduate thesis
Textural parameters of model systems of starch/guar gum/sugars

Andreja Ripić (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Ripić, A. (2017). Parametri teksture modelnih sustava škrob/guar guma/šećeri (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:588095

Ripić, Andreja. "Parametri teksture modelnih sustava škrob/guar guma/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:588095

Ripić, Andreja. "Parametri teksture modelnih sustava škrob/guar guma/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:588095

Ripić, A. (2017). 'Parametri teksture modelnih sustava škrob/guar guma/šećeri', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:109:588095

Ripić A. Parametri teksture modelnih sustava škrob/guar guma/šećeri [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:588095

A. Ripić, "Parametri teksture modelnih sustava škrob/guar guma/šećeri", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:588095