Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method by Sarajlija, H., Croatian Ministry of the Interior, Zagreb (Croatia). Forensic Science Centre Ivan Vucetic, Cukelj, N., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Novotni, D., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Mrsic, G., Croatian Ministry of the Interior, Zagreb (Croatia). Forensic Science Centre Ivan Vucetic, Brncic, M., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Curic, D., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology

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Texture and pasting properties of ultrasonically treated corn starch by Herceg, I.L.,University of Osijek (Croatia). Faculty of Food Technology, Jambrak, A.R.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Subaric, D.,University of Osijek (Croatia). Faculty of Food Technology, Brncic, M.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Brncic, S.R.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Badanjak, M.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Tripalo, B.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Jezek, D.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Novotni, D.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Herceg, Z.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology

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