master's thesis
Rheological and thermophysical properties of different starches modified by sodium tripolyphosphate

Igor Ljubas (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Ljubas, I. (2010). Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:083471

Ljubas, Igor. "Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:083471

Ljubas, Igor. "Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:083471

Ljubas, I. (2010). 'Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:083471

Ljubas I. Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2019 February 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:083471

I. Ljubas, "Reološka i termofizikalna svojstva različitih škrobova modificiranih natrij tripolifosfatom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:083471