master's thesis
Digestibility kinetics of starch from high moisture maize differing in kernel type

Petar Obućina (2017)
University of Zagreb
Faculty of Agriculture
Department of Animal Nutrition
Cite this document

Obućina, P. (2017). Kinetika probavljivosti škroba visoko-vlažnog zrna različitih tipova kukuruza (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:779715

Obućina, Petar. "Kinetika probavljivosti škroba visoko-vlažnog zrna različitih tipova kukuruza." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:779715

Obućina, Petar. "Kinetika probavljivosti škroba visoko-vlažnog zrna različitih tipova kukuruza." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:779715

Obućina, P. (2017). 'Kinetika probavljivosti škroba visoko-vlažnog zrna različitih tipova kukuruza', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 18 September 2019, https://urn.nsk.hr/urn:nbn:hr:204:779715

Obućina P. Kinetika probavljivosti škroba visoko-vlažnog zrna različitih tipova kukuruza [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2017 [cited 2019 September 18] Available at: https://urn.nsk.hr/urn:nbn:hr:204:779715

P. Obućina, "Kinetika probavljivosti škroba visoko-vlažnog zrna različitih tipova kukuruza", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:204:779715