master's thesis
The impact of the temperature during exstrusion on the propertis of the wheat semolina

Natalija Golubovac (2004)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations
Cite this document...

Golubovac, N. (2004). Utjecaj temperature ekstruzije na svojstva ekstrudata pšenične krupice (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:572278

Golubovac, Natalija. "Utjecaj temperature ekstruzije na svojstva ekstrudata pšenične krupice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:572278

Golubovac, Natalija. "Utjecaj temperature ekstruzije na svojstva ekstrudata pšenične krupice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:572278

Golubovac, N. (2004). 'Utjecaj temperature ekstruzije na svojstva ekstrudata pšenične krupice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:572278

Golubovac N. Utjecaj temperature ekstruzije na svojstva ekstrudata pšenične krupice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:572278

N. Golubovac, "Utjecaj temperature ekstruzije na svojstva ekstrudata pšenične krupice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:572278