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. Thesis

BF, Dept. of Food Science and Technology, Lj. (BFZIV)

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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. Thesis

Griz, Ana

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

Publication and manufacture - Ljubljana : [A. Griz], 2018

Language - slovenian

COBISS.SI-ID - 4899448

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Other authors
Smole Možina, Sonja | Šoronja Simović, Dragana | Požrl, Tomaž, 1968-

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BF, Dept. of Food Science and Technology, Lj.	available - outside loan, loan period: 1 months

Call number – location, accession no. ...	Copy status
Knjižnica Du2 Ž 060 IN: 0023071	available - outside loan, loan period: 1 months
Knjižnica Du2 Ž 060 a IN: 0023072	available - outside loan, loan period: 1 months

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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
Griz, Ana
Smole Možina, Sonja	07030
Šoronja Simović, Dragana
Požrl, Tomaž, 1968-	19203

Source: Personal bibliographies and: SICRIS

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