master's thesis
Reological characteristics of mixtures for producing korn bread

Danijel Tušak (2004)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document

Tušak, D. (2004). Reološka svojstva smjesa za proizvodnju kukuruznog kruha (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:258549

Tušak, Danijel. "Reološka svojstva smjesa za proizvodnju kukuruznog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:258549

Tušak, Danijel. "Reološka svojstva smjesa za proizvodnju kukuruznog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:258549

Tušak, D. (2004). 'Reološka svojstva smjesa za proizvodnju kukuruznog kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 September 2019, https://urn.nsk.hr/urn:nbn:hr:159:258549

Tušak D. Reološka svojstva smjesa za proizvodnju kukuruznog kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2019 September 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:258549

D. Tušak, "Reološka svojstva smjesa za proizvodnju kukuruznog kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:258549