doctoral thesis
The influence of acetylation and additives on rheological and thermophysical properties of maize and tapioca starch

Jurislav Babić (2007)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Babić, J. (2007). Utjecaj acetiliranja i dodataka na reološka i termofizikalna svojstva škroba kukuruza i tapioke (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:839622

Babić, Jurislav. "Utjecaj acetiliranja i dodataka na reološka i termofizikalna svojstva škroba kukuruza i tapioke." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2007. https://urn.nsk.hr/urn:nbn:hr:109:839622

Babić, Jurislav. "Utjecaj acetiliranja i dodataka na reološka i termofizikalna svojstva škroba kukuruza i tapioke." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2007. https://urn.nsk.hr/urn:nbn:hr:109:839622

Babić, J. (2007). 'Utjecaj acetiliranja i dodataka na reološka i termofizikalna svojstva škroba kukuruza i tapioke', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 March 2019, https://urn.nsk.hr/urn:nbn:hr:109:839622

Babić J. Utjecaj acetiliranja i dodataka na reološka i termofizikalna svojstva škroba kukuruza i tapioke [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2007 [cited 2019 March 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:839622

J. Babić, "Utjecaj acetiliranja i dodataka na reološka i termofizikalna svojstva škroba kukuruza i tapioke", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:109:839622