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Izbira in uporaba starter kultur v proizvodnji mešanih kruhov : diplomsko delo, univerzitetni študij = Selection and use of starter cultures in the production of mixed breads : graduation thesis, university studiesBöhm, TinkaType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [T. Böhm], 2003Language - slovenianCOBISS.SI-ID - 2822776
Author
Böhm, Tinka
Other authors
Plestenjak, Andrej |
Jeršek, Barbara
Topics
kruh |
izdelava kruha |
pšenični mešani kruh |
starterske kulture |
kisla testa |
mlečnokislinske bakterije |
fermentacija |
kakovost kruha |
senzorične lastnosti kruha |
obstojnost kruha |
obstojnost kruha |
bread |
breadmaking |
wheat mixed bread |
starters |
sourdough |
lactic acid bacteria |
fermentation |
bread quality |
sensory properties |
shelf life |
shelf life
Library/institution |
City | Acronym | For loan | Other holdings |
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BF, Department of Food Science and Technology, Lj. | Ljubljana | BFZIV |
outside loan 2 cop.
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Shelf entry
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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DRS, in which the journal is indexed
Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Böhm, Tinka | |
Plestenjak, Andrej | 04517 |
Jeršek, Barbara | 11548 |
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