master's thesis
Determination of tectural features of corn extrudates with addition of whey protein

Marina Miličić (2007)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations
Cite this document...

Miličić, M. (2007). Određivanje teksturalnih svojstava kukuruznog ekstrudata s dodatkom proteina sirutke (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:413526

Miličić, Marina. "Određivanje teksturalnih svojstava kukuruznog ekstrudata s dodatkom proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:413526

Miličić, Marina. "Određivanje teksturalnih svojstava kukuruznog ekstrudata s dodatkom proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:413526

Miličić, M. (2007). 'Određivanje teksturalnih svojstava kukuruznog ekstrudata s dodatkom proteina sirutke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:413526

Miličić M. Određivanje teksturalnih svojstava kukuruznog ekstrudata s dodatkom proteina sirutke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:413526

M. Miličić, "Određivanje teksturalnih svojstava kukuruznog ekstrudata s dodatkom proteina sirutke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:413526