undergraduate thesis
Functional properties of poppy (Papaver somniferum L.), industrial hemp (Cannabis sativa L.) and cocoa husk (Theobroma cacao L. ) proteins

Marija Soldo (2016)
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...

Soldo, M. (2016). Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.) (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:756778

Soldo, Marija. "Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:756778

Soldo, Marija. "Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:756778

Soldo, M. (2016). 'Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:756778

Soldo M. Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:756778

M. Soldo, "Funkcionalna svojstva proteina iz maka (Papaver somniferum), industrijske konoplje (Cannabis sativa) i kakaove ljuske (Theobroma cacao L.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:756778