master's thesis
Cooking extrusion of grain legumes

Marko Schmitlechner (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Schmitlechner, M. (2010). Visoko temperaturna ekstruzija leguminoza (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:256017

Schmitlechner, Marko. "Visoko temperaturna ekstruzija leguminoza." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:256017

Schmitlechner, Marko. "Visoko temperaturna ekstruzija leguminoza." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:256017

Schmitlechner, M. (2010). 'Visoko temperaturna ekstruzija leguminoza', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:256017

Schmitlechner M. Visoko temperaturna ekstruzija leguminoza [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:256017

M. Schmitlechner, "Visoko temperaturna ekstruzija leguminoza", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:256017