undergraduate thesis
Textural parameters of starch/xanthan/sugar model systems

Helena Nadaždi (2018)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Nadaždi, H. (2018). Parametri teksture modelnih sustava škrob/ksantan/šećeri (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:566818

Nadaždi, Helena. "Parametri teksture modelnih sustava škrob/ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:566818

Nadaždi, Helena. "Parametri teksture modelnih sustava škrob/ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:566818

Nadaždi, H. (2018). 'Parametri teksture modelnih sustava škrob/ksantan/šećeri', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 July 2019, https://urn.nsk.hr/urn:nbn:hr:109:566818

Nadaždi H. Parametri teksture modelnih sustava škrob/ksantan/šećeri [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2019 July 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:566818

H. Nadaždi, "Parametri teksture modelnih sustava škrob/ksantan/šećeri", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:566818