master's thesis
Curcumin encapsulation by iontropic gelation in pectin matrix with different surfactants

Tihana Barić (2015)
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). 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 19 August 2019, 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 2019 August 19] 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