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Vpliv [izbranih] funkcionalnih dodatkov na lastnosti testa in kruha ter mikrobiološko obstojnost : magistrsko delo = The effect of functional supplements on dough rheology, bread quality and microbial stability : M. Sc. ThesisGriz, AnaType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [A. Griz], 2018Language - slovenianCOBISS.SI-ID - 4899448
Author
Griz, Ana
Other authors
Smole Možina, Sonja |
Šoronja Simović, Dragana |
Požrl, Tomaž, 1968-
Topics
živila |
kruh |
obstojnost živil |
protimikrobne snovi |
plesni |
inhibicija plesni |
funkcionalna živila |
reološke lastnosti testa |
rožič |
Ceratonia siliyqua |
rožičeva moka |
melasa |
vlakna sladkorne pese |
food |
bread |
shelf-life |
antimicrobial components |
fungi |
functional food |
dough rheology |
carob pod |
Ceratonia siliqua |
carob pod flour |
sugar beet molasses |
sugar beet fiber
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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Year | Impact factor | Edition | Category | Classification | ||||
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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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Griz, Ana | |
Smole Možina, Sonja | 07030 |
Šoronja Simović, Dragana | |
Požrl, Tomaž, 1968- | 19203 |
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