master's thesis
Rheological properties of whey protein and starch at pH=5

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

Torić, M. (2007). Određivanje reoloških svojstava proteina sirutke u interakciji sa škrobom pri pH = 5 (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:921708

Torić, Marina. "Određivanje reoloških svojstava proteina sirutke u interakciji sa škrobom pri pH = 5." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:921708

Torić, Marina. "Određivanje reoloških svojstava proteina sirutke u interakciji sa škrobom pri pH = 5." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:921708

Torić, M. (2007). 'Određivanje reoloških svojstava proteina sirutke u interakciji sa škrobom pri pH = 5', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:921708

Torić M. Određivanje reoloških svojstava proteina sirutke u interakciji sa škrobom pri pH = 5 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:921708

M. Torić, "Određivanje reoloških svojstava proteina sirutke u interakciji sa škrobom pri pH = 5", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:921708