master's thesis
Rheological properties suspensions of tribomehanically treated and untreated whey proteins and starch at pH=3

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

Jalžabetić, A. (2007). Reološka svojstva suspenzija tribomehanički tretiranih i netretiranih proteina sirutke s dodatkom škroba pri pH=3 (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:409562

Jalžabetić, Andreja. "Reološka svojstva suspenzija tribomehanički tretiranih i netretiranih proteina sirutke s dodatkom škroba pri pH=3." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:409562

Jalžabetić, Andreja. "Reološka svojstva suspenzija tribomehanički tretiranih i netretiranih proteina sirutke s dodatkom škroba pri pH=3." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:409562

Jalžabetić, A. (2007). 'Reološka svojstva suspenzija tribomehanički tretiranih i netretiranih proteina sirutke s dodatkom škroba pri pH=3', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:409562

Jalžabetić A. Reološka svojstva suspenzija tribomehanički tretiranih i netretiranih proteina sirutke s dodatkom škroba pri pH=3 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:409562

A. Jalžabetić, "Reološka svojstva suspenzija tribomehanički tretiranih i netretiranih proteina sirutke s dodatkom škroba pri pH=3", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:409562