master's thesis
Influence of milk fat ratio and whey powder addition on viscosity and sensory properties of drinkable yogurt

Matea Barjaktarić (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document...

Barjaktarić, M. (2011). Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:933012

Barjaktarić, Matea. "Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:933012

Barjaktarić, Matea. "Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:933012

Barjaktarić, M. (2011). 'Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 July 2019, https://urn.nsk.hr/urn:nbn:hr:159:933012

Barjaktarić M. Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 July 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:933012

M. Barjaktarić, "Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:933012