master's thesis
Functional properties of whey proteins after tribomechanical treatment and enzyme hydrolysis

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

Radulović, N. (2007). Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:572421

Radulović, Nataša. "Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:572421

Radulović, Nataša. "Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:572421

Radulović, N. (2007). 'Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:572421

Radulović N. Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:572421

N. Radulović, "Funkcionalna svojstva proteina sirutke nakon tribomehaničke obrade i enzimske hidrolize", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:572421