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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 04 October 2024, 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 2024 October 04] 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