master's thesis
Rheological properties of whey protein and starch

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

Momčilović, A. (2006). Određivanje reoloških svojstava proteina sirutke u interakciji sa škrobom (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:419262

Momčilović, Aleksandra. "Određivanje reoloških svojstava proteina sirutke u interakciji sa škrobom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:419262

Momčilović, Aleksandra. "Određivanje reoloških svojstava proteina sirutke u interakciji sa škrobom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:419262

Momčilović, A. (2006). 'Određivanje reoloških svojstava proteina sirutke u interakciji sa škrobom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:419262

Momčilović A. Određivanje reoloških svojstava proteina sirutke u interakciji sa škrobom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:419262

A. Momčilović, "Određivanje reoloških svojstava proteina sirutke u interakciji sa škrobom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:419262