undergraduate thesis
Sensory and textural properties of newly created functional chewing gum

Anja Bajalica (2012)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Cite this document...

Bajalica, A. (2012). Senzorska i teksturalna svojstva novo kreiranih funkcionalnih guma za žvakanje (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:389159

Bajalica, Anja. "Senzorska i teksturalna svojstva novo kreiranih funkcionalnih guma za žvakanje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:389159

Bajalica, Anja. "Senzorska i teksturalna svojstva novo kreiranih funkcionalnih guma za žvakanje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:389159

Bajalica, A. (2012). 'Senzorska i teksturalna svojstva novo kreiranih funkcionalnih guma za žvakanje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:389159

Bajalica A. Senzorska i teksturalna svojstva novo kreiranih funkcionalnih guma za žvakanje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:389159

A. Bajalica, "Senzorska i teksturalna svojstva novo kreiranih funkcionalnih guma za žvakanje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:389159