master's thesis
Modification and characterization of tapioca starch modified with mixture of adipic acid and acetanhydride

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

Stanković, I. (2009). Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:119643

Stanković, Ivana. "Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:119643

Stanković, Ivana. "Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:119643

Stanković, I. (2009). 'Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 September 2019, https://urn.nsk.hr/urn:nbn:hr:109:119643

Stanković I. Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2019 September 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:119643

I. Stanković, "Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:119643