master's thesis
In vitro protein digestibility of mixed corn bread supplemented with soy protein

Natka Čudina (2007)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Čudina, N. (2007). Probavljivost proteina In vitro miješanog kukuruznog kruha obogaćenog proteinima soje (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:788414

Čudina, Natka. "Probavljivost proteina In vitro miješanog kukuruznog kruha obogaćenog proteinima soje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:788414

Čudina, Natka. "Probavljivost proteina In vitro miješanog kukuruznog kruha obogaćenog proteinima soje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:788414

Čudina, N. (2007). 'Probavljivost proteina In vitro miješanog kukuruznog kruha obogaćenog proteinima soje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:788414

Čudina N. Probavljivost proteina In vitro miješanog kukuruznog kruha obogaćenog proteinima soje [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:159:788414

N. Čudina, "Probavljivost proteina In vitro miješanog kukuruznog kruha obogaćenog proteinima soje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:788414