master's thesis
Rheological and thermophysical properties of starch model suspensions with addition of sugar or whey protein concentration

Maja Maretić (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering
Cite this document...

Maretić, M. (2011). Reološka i termofizička svojstva modelnih sustava škrobova s dodacima šećera i koncentrata proteina sirutke (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:703603

Maretić, Maja. "Reološka i termofizička svojstva modelnih sustava škrobova s dodacima šećera i koncentrata proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:703603

Maretić, Maja. "Reološka i termofizička svojstva modelnih sustava škrobova s dodacima šećera i koncentrata proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:703603

Maretić, M. (2011). 'Reološka i termofizička svojstva modelnih sustava škrobova s dodacima šećera i koncentrata proteina sirutke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:703603

Maretić M. Reološka i termofizička svojstva modelnih sustava škrobova s dodacima šećera i koncentrata proteina sirutke [Master's 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:159:703603

M. Maretić, "Reološka i termofizička svojstva modelnih sustava škrobova s dodacima šećera i koncentrata proteina sirutke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:703603