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Tehnološka optimizacija receptur za izdelavo brezglutenskih biskvitov : magistrsko delo = Technological optimization of baking formula for the preparation of gluten free sponge cakes : M. Sc. ThesisŠterk, MišaType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [M. Šterk], 2018Language - slovenianCOBISS.SI-ID - 4992120
Author
Šterk, Miša
Other authors
Demšar, Lea, 1963- |
Polak, Tomaž, 1975- |
Požrl, Tomaž, 1968-
Topics
biskviti |
brezglutenska moka |
pšenična moka |
način izdelave |
pecilni prašek |
barva |
tekstura |
fizikalno-kemijske lastnosti |
senzorične lastnosti |
sponge cakes |
gluten-free flour |
wheat flour |
method of preparation |
baking powder |
colour |
texture |
physico-chemical properties |
sensory properties
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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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Call number – location, accession no. ... |
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Knjižnica Du2 Ž 0000000079 a IN: 0023391 Knjižnica Du2 Ž 079 a IN: 0023391 |
available - outside loan, loan period: 1 months
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Knjižnica Du2 Ž 0000000079 IN: 0023390 Knjižnica Du2 Ž 079 IN: 0023390 |
available - outside loan, loan period: 1 months
|
Shelf entry
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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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Šterk, Miša | |
Demšar, Lea, 1963- | 07783 |
Polak, Tomaž, 1975- | 20349 |
Požrl, Tomaž, 1968- | 19203 |
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