master's thesis
Influence of high-intensity ultrasound on functional properties of con starch

Petra Cerovec (2008)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering
Cite this document...

Cerovec, P. (2008). Utjecaj obrade ultrazvukom visokog intenziteta na fizikalna svojstva kukuruznog škroba (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:294478

Cerovec, Petra. "Utjecaj obrade ultrazvukom visokog intenziteta na fizikalna svojstva kukuruznog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:294478

Cerovec, Petra. "Utjecaj obrade ultrazvukom visokog intenziteta na fizikalna svojstva kukuruznog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:294478

Cerovec, P. (2008). 'Utjecaj obrade ultrazvukom visokog intenziteta na fizikalna svojstva kukuruznog škroba', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:294478

Cerovec P. Utjecaj obrade ultrazvukom visokog intenziteta na fizikalna svojstva kukuruznog škroba [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:294478

P. Cerovec, "Utjecaj obrade ultrazvukom visokog intenziteta na fizikalna svojstva kukuruznog škroba", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:294478