undergraduate thesis
Influence of extrusion cooking on physico-chemical properties of starch

Martina Dobrijević (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Dobrijević, M. (2011). Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:440733

Dobrijević, Martina. "Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:440733

Dobrijević, Martina. "Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:440733

Dobrijević, M. (2011). 'Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:440733

Dobrijević M. Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:440733

M. Dobrijević, "Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:440733