master's thesis
Properties of corn extrudates with addition of brewer’s spent grain

Antonio Zečević (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Zečević, A. (2015). Svojstva kukuruznih ekstrudata s dodatkom pivskog tropa (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:011657

Zečević, Antonio. "Svojstva kukuruznih ekstrudata s dodatkom pivskog tropa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:011657

Zečević, Antonio. "Svojstva kukuruznih ekstrudata s dodatkom pivskog tropa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:011657

Zečević, A. (2015). 'Svojstva kukuruznih ekstrudata s dodatkom pivskog tropa', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:011657

Zečević A. Svojstva kukuruznih ekstrudata s dodatkom pivskog tropa [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:011657

A. Zečević, "Svojstva kukuruznih ekstrudata s dodatkom pivskog tropa", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:011657