master's thesis
Properties of corn grits extrudates with wheat bran addition

Ana Roth (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Roth, A. (2014). Svojstva ekstrudiranih snack proizvoda na bazi kukuruzne krupice s dodatkom posija (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:266567

Roth, Ana. "Svojstva ekstrudiranih snack proizvoda na bazi kukuruzne krupice s dodatkom posija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:266567

Roth, Ana. "Svojstva ekstrudiranih snack proizvoda na bazi kukuruzne krupice s dodatkom posija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:266567

Roth, A. (2014). 'Svojstva ekstrudiranih snack proizvoda na bazi kukuruzne krupice s dodatkom posija', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:266567

Roth A. Svojstva ekstrudiranih snack proizvoda na bazi kukuruzne krupice s dodatkom posija [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:266567

A. Roth, "Svojstva ekstrudiranih snack proizvoda na bazi kukuruzne krupice s dodatkom posija", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:266567