master's thesis
Influence of glucose addition on the fermentation of soymilk with mixed yoghurt

Arijana Kovačić (2007)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document...

Kovačić, A. (2007). Utjecaj dodatka glukoze na fermentaciju sojinog mlijeka mješovitom jogurtnom kulturom uz bifidobakterije (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:563931

Kovačić, Arijana. "Utjecaj dodatka glukoze na fermentaciju sojinog mlijeka mješovitom jogurtnom kulturom uz bifidobakterije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:563931

Kovačić, Arijana. "Utjecaj dodatka glukoze na fermentaciju sojinog mlijeka mješovitom jogurtnom kulturom uz bifidobakterije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:563931

Kovačić, A. (2007). 'Utjecaj dodatka glukoze na fermentaciju sojinog mlijeka mješovitom jogurtnom kulturom uz bifidobakterije', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:563931

Kovačić A. Utjecaj dodatka glukoze na fermentaciju sojinog mlijeka mješovitom jogurtnom kulturom uz bifidobakterije [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:563931

A. Kovačić, "Utjecaj dodatka glukoze na fermentaciju sojinog mlijeka mješovitom jogurtnom kulturom uz bifidobakterije", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:563931