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Vpliv zgoščevalcev na reološko stabilnost kremnih pasteriziranih omak : diplomsko delo, univerzitetni študij = The effects of thickeners on rheological stability of pasteurized cream sauces : graduation thesis, university studiesVovk, Mateja, 1987-Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [M. Vovk], 2014Language - slovenianCOBISS.SI-ID - 4385912
Author
Vovk, Mateja, 1987-
Other authors
Žlender, Božidar |
Polak, Tomaž, 1975- |
Cigić, Blaž
Topics
gotove jedi |
omake |
vinske kremne omake |
zgoščevalna sredstva |
škrob |
pšenična moka |
modificiran koruzni škrob |
rižev škrob |
zgoščevanje omak |
toplotna obdelava |
skladiščenje |
senzorične lastnosti |
reološke lastnosti |
viskoznost |
tekstura |
ready-to-eat meals |
sauces |
wine cream sauces |
thickening agents |
starch |
wheat flour |
modified corn starch |
rice starch |
sauce thickening |
heat treatment |
storage |
sensory properties |
rheological properties |
viscosity |
texture
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Pickup location |
Material status | Reservation |
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BF, Dept. of Food Science and Technology, Lj. |
available - outside loan, loan period: 1 months
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Hodnik DN 0000001521 IN: 0021214 Hodnik DN 1521 IN: 0021214 |
available - outside loan, loan period: 1 months
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Hodnik DN 0000001521 a IN: 0021215 Hodnik DN 1521 a IN: 0021215 |
available - outside loan, loan period: 1 months
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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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Vovk, Mateja, 1987- | ![]() |
Žlender, Božidar | 03100 |
Polak, Tomaž, 1975- | 20349 |
Cigić, Blaž | 15581 |
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