master's thesis
Utjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata

Vrdoljak, Anđela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Vrdoljak, A. (2015). Utjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:726320

Vrdoljak, Anđela. "Utjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:726320

Vrdoljak, Anđela. "Utjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:726320

Vrdoljak, A. (2015). 'Utjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 June 2022, https://urn.nsk.hr/urn:nbn:hr:109:726320

Vrdoljak A. Utjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2022 June 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:726320

A. Vrdoljak, "Utjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:726320

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