master's thesis
Influence of the dry compound content of starch syrup on quality of toffees

Katarina Jukić (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

Jukić, K. (2005). Utjecaj suhe tvari škrobnog sirupa na kvalitetu karamela (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:287567

Jukić, Katarina. "Utjecaj suhe tvari škrobnog sirupa na kvalitetu karamela." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:287567

Jukić, Katarina. "Utjecaj suhe tvari škrobnog sirupa na kvalitetu karamela." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:287567

Jukić, K. (2005). 'Utjecaj suhe tvari škrobnog sirupa na kvalitetu karamela', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 September 2019, https://urn.nsk.hr/urn:nbn:hr:159:287567

Jukić K. Utjecaj suhe tvari škrobnog sirupa na kvalitetu karamela [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2019 September 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:287567

K. Jukić, "Utjecaj suhe tvari škrobnog sirupa na kvalitetu karamela", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:287567