doctoral thesis
Influence of ingredients on rheological properties of chocolate masses and stability of chocolates

Svjetlana Škrabal (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Škrabal, S. (2009). Utjecaj sastojaka na reološko ponašanje čokoladnih masa i stabilnost čokolada (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:615608

Škrabal, Svjetlana. "Utjecaj sastojaka na reološko ponašanje čokoladnih masa i stabilnost čokolada." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:615608

Škrabal, Svjetlana. "Utjecaj sastojaka na reološko ponašanje čokoladnih masa i stabilnost čokolada." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:615608

Škrabal, S. (2009). 'Utjecaj sastojaka na reološko ponašanje čokoladnih masa i stabilnost čokolada', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 March 2019, https://urn.nsk.hr/urn:nbn:hr:109:615608

Škrabal S. Utjecaj sastojaka na reološko ponašanje čokoladnih masa i stabilnost čokolada [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2019 March 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:615608

S. Škrabal, "Utjecaj sastojaka na reološko ponašanje čokoladnih masa i stabilnost čokolada", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:615608