master's thesis
Properties of tapioca starch modified by the extrusion process

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

Šušnjar, P. (2018). Svojstva škroba tapioke modificiranog postupkom ekstruzije (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:882022

Šušnjar, Petra. "Svojstva škroba tapioke modificiranog postupkom ekstruzije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:882022

Šušnjar, Petra. "Svojstva škroba tapioke modificiranog postupkom ekstruzije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:882022

Šušnjar, P. (2018). 'Svojstva škroba tapioke modificiranog postupkom ekstruzije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:882022

Šušnjar P. Svojstva škroba tapioke modificiranog postupkom ekstruzije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2019 February 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:882022

P. Šušnjar, "Svojstva škroba tapioke modificiranog postupkom ekstruzije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:882022