doctoral thesis
Influence of enzymes, hydrocolloids and emulsifiers on bread staling kinetics

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

Jukić, M. (2009). Utjecaj enzima, hidrokoloida i emulgatora na dinamiku procesa starenja kruha (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:525389

Jukić, Marko. "Utjecaj enzima, hidrokoloida i emulgatora na dinamiku procesa starenja kruha." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:525389

Jukić, Marko. "Utjecaj enzima, hidrokoloida i emulgatora na dinamiku procesa starenja kruha." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:525389

Jukić, M. (2009). 'Utjecaj enzima, hidrokoloida i emulgatora na dinamiku procesa starenja kruha', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:525389

Jukić M. Utjecaj enzima, hidrokoloida i emulgatora na dinamiku procesa starenja kruha [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:525389

M. Jukić, "Utjecaj enzima, hidrokoloida i emulgatora na dinamiku procesa starenja kruha", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:525389