Krešić, G., Režek Jambrak, A., Lelas, V., & Herceg, Z. (2011). Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems: Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems. Mljekarstvo, p. 1.
Chicago stil citiranjaKrešić, Greta, Anet Režek Jambrak, Vesna Lelas, and Zoran Herceg. "Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems: Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems." 2011: 1.
MLA stil citiranjaKrešić, Greta, Anet Režek Jambrak, Vesna Lelas, and Zoran Herceg. "Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems: Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems." 2011: 1.