master's thesis
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

Cite this document

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 24 December 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 December 24] 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