master's thesis
Pregelatinization corn flour as raw material for bakery industry

Davorka Rajčan (2005)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Rajčan, D. (2005). Preželatinizirano brašno kao sirovina za pekarsku industriju (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:615289

Rajčan, Davorka. "Preželatinizirano brašno kao sirovina za pekarsku industriju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:615289

Rajčan, Davorka. "Preželatinizirano brašno kao sirovina za pekarsku industriju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:615289

Rajčan, D. (2005). 'Preželatinizirano brašno kao sirovina za pekarsku industriju', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:615289

Rajčan D. Preželatinizirano brašno kao sirovina za pekarsku industriju [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2019 August 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:615289

D. Rajčan, "Preželatinizirano brašno kao sirovina za pekarsku industriju", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:615289