master's thesis
Extrusion effect on properties of corn meal mixtures with buckwheat and chestnut flour

Antun Jozinović (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Jozinović, A. (2011). Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:455010

Jozinović, Antun. "Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:455010

Jozinović, Antun. "Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:455010

Jozinović, A. (2011). 'Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:455010

Jozinović A. Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2019 February 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:455010

A. Jozinović, "Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:455010