master's thesis
Rheological properties of corn based gluten-free mixtures

Domagoj Gabrić (2006)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Cite this document...

Gabrić, D. (2006). Reološka svojstva bezglutenskih smjesa na bazi kukuruza (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:730774

Gabrić, Domagoj. "Reološka svojstva bezglutenskih smjesa na bazi kukuruza." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:730774

Gabrić, Domagoj. "Reološka svojstva bezglutenskih smjesa na bazi kukuruza." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:730774

Gabrić, D. (2006). 'Reološka svojstva bezglutenskih smjesa na bazi kukuruza', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:730774

Gabrić D. Reološka svojstva bezglutenskih smjesa na bazi kukuruza [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:730774

D. Gabrić, "Reološka svojstva bezglutenskih smjesa na bazi kukuruza", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:730774