master's thesis
Influence effect of high intensity ultrasound on physical properties of corn starch suspension

Tomislav Zalar (2009)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations
Cite this document...

Zalar, T. (2009). Utjecaj djelovanja ultrazvuka visokog intenziteta na fizikalna svojstva suspenzija kukuruznog škroba (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:950986

Zalar, Tomislav. "Utjecaj djelovanja ultrazvuka visokog intenziteta na fizikalna svojstva suspenzija kukuruznog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:950986

Zalar, Tomislav. "Utjecaj djelovanja ultrazvuka visokog intenziteta na fizikalna svojstva suspenzija kukuruznog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:950986

Zalar, T. (2009). 'Utjecaj djelovanja ultrazvuka visokog intenziteta na fizikalna svojstva suspenzija kukuruznog škroba', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:950986

Zalar T. Utjecaj djelovanja ultrazvuka visokog intenziteta na fizikalna svojstva suspenzija kukuruznog škroba [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:950986

T. Zalar, "Utjecaj djelovanja ultrazvuka visokog intenziteta na fizikalna svojstva suspenzija kukuruznog škroba", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:950986