master's thesis
Influence of cocoa shell addition on properties of corn extrudates

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

Vrdoljak, A. (2015). Utjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:726320

Vrdoljak, Anđela. "Utjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:726320

Vrdoljak, Anđela. "Utjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:726320

Vrdoljak, A. (2015). 'Utjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:726320

Vrdoljak A. Utjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2019 February 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:726320

A. Vrdoljak, "Utjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:726320