University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
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Hrstić, A. (2013). 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. 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 11 July 2024, 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 2024 July 11] 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