Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:630345
Piljek, Luka
University of Zagreb Faculty of Food Technology and Biotechnology Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health Laboratory for Sustainable Development
Piljek, L. (2022). Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:630345
Piljek, Luka. "Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:630345
Piljek, Luka. "Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:630345
Piljek, L. (2022). 'Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:630345
Piljek L. Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:630345
L. Piljek, "Utjecaj različitih koncentracija škroba na funkcionalna svojstva izolata proteina boba", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:630345