master's thesis
Properties of extruded products based on corn grits with addition of rye

Marta Gelemanović (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Gelemanović, M. (2013). Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:205777

Gelemanović, Marta. "Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:205777

Gelemanović, Marta. "Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:205777

Gelemanović, M. (2013). 'Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:205777

Gelemanović M. Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:205777

M. Gelemanović, "Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:205777