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Vpliv dodatka trehaloze na tehnološke in senzorične lastnosti kruha : magistrsko delo = Influence of trehalose addition on technological and sensory properties of bread : M. Sc. ThesisFerk, Mojca, živilkaType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [M. Ferk], 2021Language - slovenianCOBISS.SI-ID - 60013571
Author
Ferk, Mojca, živilka
Other authors
Požrl, Tomaž, 1968- |
Polak, Tomaž, 1975- |
Šegatin, Nataša
Topics
pekovski izdelki |
kruh |
aditivi |
trehaloza |
kakovost kruha |
tehnološke lastnosti |
senzorične lastnosti |
bakery products |
bread |
additives |
trehalose |
bread quality |
technological properties |
sensory properties
Library | Call number – location, accession no. ... | Copy status |
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BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du2 Ž 132 IN: 0024278 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du2 Ž 132 a IN: 0024279 |
available - outside loan, loan period: 1 months |
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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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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Ferk, Mojca, živilka | |
Požrl, Tomaž, 1968- | 19203 |
Polak, Tomaž, 1975- | 20349 |
Šegatin, Nataša | 08384 |
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