master's thesis
Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije

Ivana Tkalec (2019)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document

Tkalec, I. (2019). Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:417086

Tkalec, Ivana. "Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:417086

Tkalec, Ivana. "Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:417086

Tkalec, I. (2019). 'Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 February 2020, https://urn.nsk.hr/urn:nbn:hr:109:417086

Tkalec I. Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2020 February 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:417086

I. Tkalec, "Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:417086

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