master's thesis
Influence of distilled monoglycerides of fatty acids and lecithin on structure and flavour of fruit toffees

Sanja Belšak (2005)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Cite this document...

Belšak, S. (2005). Utjecaj destiliranih monoglicerida masnih kiselina i lecitina na strukturu i okus voćnih karamela (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:916589

Belšak, Sanja. "Utjecaj destiliranih monoglicerida masnih kiselina i lecitina na strukturu i okus voćnih karamela." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:916589

Belšak, Sanja. "Utjecaj destiliranih monoglicerida masnih kiselina i lecitina na strukturu i okus voćnih karamela." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:916589

Belšak, S. (2005). 'Utjecaj destiliranih monoglicerida masnih kiselina i lecitina na strukturu i okus voćnih karamela', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:916589

Belšak S. Utjecaj destiliranih monoglicerida masnih kiselina i lecitina na strukturu i okus voćnih karamela [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:916589

S. Belšak, "Utjecaj destiliranih monoglicerida masnih kiselina i lecitina na strukturu i okus voćnih karamela", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:916589