master's thesis
Preparation and characterization of epychlorhydrin-modified tapioca starch

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

Tomesić, M. (2009). Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:149613

Tomesić, Maja. "Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:149613

Tomesić, Maja. "Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:149613

Tomesić, M. (2009). 'Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:149613

Tomesić M. Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2019 February 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:149613

M. Tomesić, "Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:149613