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120824s2011 ci | |||| ||eng |
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|a (HR-ZaNSK)000813618
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|a HR-ZaNSK
|b hrv
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|e ppiak
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|a eng
|b hrv
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|a croatica
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|a ci
|c hr
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|a 636/637
|2 MRF 1998.
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1 |
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|a Krešić, Greta
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| 245 |
1 |
0 |
|a Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems /
|c Greta Krešić, Anet Režek Jambrak, Vesna Lelas, Zoran Herceg.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 33 jed.
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| 504 |
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|a Sažetak
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| 653 |
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0 |
|a Sirutka
|a Guar guma
|a Proteini
|a Reološka svojstva
|a Termofizička svojstva
|a Ultrazvuk visoke snage
|a Visoki hidrostatski tlak
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| 700 |
1 |
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|a Režek Jambrak, Anet
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| 700 |
1 |
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|a Lelas, Vesna
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| 700 |
1 |
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|a Herceg, Zoran
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| 773 |
0 |
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|t Mljekarstvo
|x 0026-704X
|g 61 (2011), 1 ; str. 64-78
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| 981 |
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|b B06/11
|p CRO
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| 998 |
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|a tino120824
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|u http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97635
|y Elektronička verzija članka
|