master's thesis
The usage of native and modified starches in confectionery industry

Edina Avdić (2007)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Cite this document...

Avdić, E. (2007). Primjena nativnih i modificiranih škrobova u konditorskoj industriji (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:428554

Avdić, Edina. "Primjena nativnih i modificiranih škrobova u konditorskoj industriji." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:428554

Avdić, Edina. "Primjena nativnih i modificiranih škrobova u konditorskoj industriji." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:428554

Avdić, E. (2007). 'Primjena nativnih i modificiranih škrobova u konditorskoj industriji', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:428554

Avdić E. Primjena nativnih i modificiranih škrobova u konditorskoj industriji [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:428554

E. Avdić, "Primjena nativnih i modificiranih škrobova u konditorskoj industriji", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:428554