master's thesis
Effect of maltodextrin and xhantan gum on functional roperties of egg yolk

Mirjana Gavranović (2007)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering
Cite this document...

Gavranović, M. (2007). Utjecaj dodatka maltodekstrina i ksantana na funkcionalna svojstva žumanjka jajeta (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:714791

Gavranović, Mirjana. "Utjecaj dodatka maltodekstrina i ksantana na funkcionalna svojstva žumanjka jajeta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:714791

Gavranović, Mirjana. "Utjecaj dodatka maltodekstrina i ksantana na funkcionalna svojstva žumanjka jajeta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:714791

Gavranović, M. (2007). 'Utjecaj dodatka maltodekstrina i ksantana na funkcionalna svojstva žumanjka jajeta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:714791

Gavranović M. Utjecaj dodatka maltodekstrina i ksantana na funkcionalna svojstva žumanjka jajeta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:714791

M. Gavranović, "Utjecaj dodatka maltodekstrina i ksantana na funkcionalna svojstva žumanjka jajeta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:714791