master's thesis
Influence conditions of extrusion cooking on properties of wheat flour

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

Katić, I. (2005). Utjecaj uvjeta ekstruzije na svojstva pšeničnog brašna (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:520537

Katić, Irena. "Utjecaj uvjeta ekstruzije na svojstva pšeničnog brašna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:520537

Katić, Irena. "Utjecaj uvjeta ekstruzije na svojstva pšeničnog brašna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:520537

Katić, I. (2005). 'Utjecaj uvjeta ekstruzije na svojstva pšeničnog brašna', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:520537

Katić I. Utjecaj uvjeta ekstruzije na svojstva pšeničnog brašna [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:520537

I. Katić, "Utjecaj uvjeta ekstruzije na svojstva pšeničnog brašna", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:520537