master's thesis
The application of the extrusion process for the modification of high-amylose corn starch

Ines Tušek (2018)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Tušek, I. (2018). Primjena ekstruzije za modifikaciju visoko-amiloznog kukuruznog škroba (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:807104

Tušek, Ines. "Primjena ekstruzije za modifikaciju visoko-amiloznog kukuruznog škroba." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:807104

Tušek, Ines. "Primjena ekstruzije za modifikaciju visoko-amiloznog kukuruznog škroba." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:807104

Tušek, I. (2018). 'Primjena ekstruzije za modifikaciju visoko-amiloznog kukuruznog škroba', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2019, https://urn.nsk.hr/urn:nbn:hr:109:807104

Tušek I. Primjena ekstruzije za modifikaciju visoko-amiloznog kukuruznog škroba [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2019 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:807104

I. Tušek, "Primjena ekstruzije za modifikaciju visoko-amiloznog kukuruznog škroba", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:807104