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Senzorična kakovost in stabilnost paradižnikovih omak z zmanjšano vsebnostjo kuhinjske soli in različnimi zgoščevali : diplomsko delo, univerzitetni študij = Sensory quality and stability of tomato sauces with reduced content of table salt and various thickeners : graduation thesis, university studiesPerović, Anja, 1987-Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [A. Perović], 2012Language - slovenianCOBISS.SI-ID - 4041336
Author
Perović, Anja, 1987-
Other authors
Demšar, Lea, 1963- |
Polak, Tomaž, 1975- |
Požrl, Tomaž, 1968-
Topics
omake |
paradižnikove omake |
kuhinjska sol |
zmanjševanje soli |
zgoščevanje omak |
koruzni škrob |
pšenična moka |
brezglutenska moka |
senzorične lastnosti |
reološke lastnosti |
viskoznost |
tekstura |
pH |
pH |
sauces |
tomato sauces |
table salt |
salt reduction |
sauce thickeners |
corn starch |
wheat flour |
gluten-free flour |
sensory properties |
rheological properties |
viscosity |
texture |
pH |
pH
Library | Call number – location, accession no. ... | Copy status |
---|---|---|
BF, Dept. of Food Science and Technology, Lj. | Hodnik DN 1455 a IN: 0020075 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Hodnik DN 1455 IN: 0020074 |
available - outside loan, loan period: 1 months |
Shelf entry
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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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Perović, Anja, 1987- | |
Demšar, Lea, 1963- | 07783 |
Polak, Tomaž, 1975- | 20349 |
Požrl, Tomaž, 1968- | 19203 |
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