master's thesis
Influence of composition on sensory and textural properties of chewing gum

Andrijana Horvat (2012)
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...

Horvat, A. (2012). Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:292629

Horvat, Andrijana. "Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:292629

Horvat, Andrijana. "Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:292629

Horvat, A. (2012). 'Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:292629

Horvat A. Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:292629

A. Horvat, "Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:292629