Vpliv dodatka kislega testa s kaljenimi zrni pire na tehnološke in senzorične lastnosti kruha : magistrsko delo; Influence of adding sourdough with sprouted spelt seeds on technological and sensory characteristics of bread : M. Sc. Thesis

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Vpliv dodatka kislega testa s kaljenimi zrni pire na tehnološke in senzorične lastnosti kruha : magistrsko delo = Influence of adding sourdough with sprouted spelt seeds on technological and sensory characteristics of bread : M. Sc. Thesis

Neuwirth, Laura

Type of material - master's thesis ; adult, serious

Publication and manufacture - Ljubljana : [L. Neuwirth], 2020

Language - slovenian

COBISS.SI-ID - 5170040

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Repository of the University of Ljubljana – RUL

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Other authors
Požrl, Tomaž, 1968- | Terpinc, Petra | Šegatin, Nataša

Availability in libraries

Library/institution	City	Acronym	For loan	Other holdings
BF, Department of Food Science and Technology, Lj.	Ljubljana	BFZIV	outside loan 2 cop.

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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Neuwirth, Laura
Požrl, Tomaž, 1968-	19203
Terpinc, Petra	29436
Šegatin, Nataša	08384

Source: Personal bibliographies and: SICRIS

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