master's thesis
Effect of power ultrasound of rheological and physical properties of potato starch

Mislav Muža (2009)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering
Cite this document...

Muža, M. (2009). Utjecaj ultrazvuka visoke snage na reološka i fizikalna svojstva suspenzija krumpirovog škroba (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:218237

Muža, Mislav. "Utjecaj ultrazvuka visoke snage na reološka i fizikalna svojstva suspenzija krumpirovog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:218237

Muža, Mislav. "Utjecaj ultrazvuka visoke snage na reološka i fizikalna svojstva suspenzija krumpirovog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:218237

Muža, M. (2009). 'Utjecaj ultrazvuka visoke snage na reološka i fizikalna svojstva suspenzija krumpirovog škroba', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:218237

Muža M. Utjecaj ultrazvuka visoke snage na reološka i fizikalna svojstva suspenzija krumpirovog škroba [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:218237

M. Muža, "Utjecaj ultrazvuka visoke snage na reološka i fizikalna svojstva suspenzija krumpirovog škroba", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:218237