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undergraduate thesis
Fizikalne metode modifikacije škroba
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:276747

Tešanov, Ena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Tešanov, E. (2021). Fizikalne metode modifikacije škroba (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:276747

Tešanov, Ena. "Fizikalne metode modifikacije škroba." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:276747

Tešanov, Ena. "Fizikalne metode modifikacije škroba." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:276747

Tešanov, E. (2021). 'Fizikalne metode modifikacije škroba', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:276747

Tešanov E. Fizikalne metode modifikacije škroba [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2021 September 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:276747

E. Tešanov, "Fizikalne metode modifikacije škroba", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:276747

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