master's thesis
Effect of high intensity ultrasound on the phisical properties of corn, wheat and rice starch

Ana Hrstić (2013)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Hrstić, A. (2013). Utjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:934446

Hrstić, Ana. "Utjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:934446

Hrstić, Ana. "Utjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:934446

Hrstić, A. (2013). 'Utjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:934446

Hrstić A. Utjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2019 August 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:934446

A. Hrstić, "Utjecaj ultrazvuka visokog inteziteta na fizikalna svojstva kukuruznog, pšeničnog i rižinog škroba", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:934446