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
Barić, T. (2015). Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:544737
Barić, Tihana. "Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:544737
Barić, Tihana. "Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:544737
Barić, T. (2015). 'Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:544737
Barić T. Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 April 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:544737
T. Barić, "Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:544737