master's thesis
Effect of ground flaxseed addition on the quality enhancement of extruded snack product

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

Jankec, I. (2011). Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:450219

Jankec, Igor. "Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:450219

Jankec, Igor. "Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:450219

Jankec, I. (2011). 'Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:450219

Jankec I. Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda [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:159:450219

I. Jankec, "Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:450219