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Preoblikovanje biskvitov za izboljšanje hranilne sestave [Elektronski vir] : magistrsko delo = Reformulation of sponge cakes for improved nutritional composition : M. Sc. ThesisVraničar, Katja, 1996-Type of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [K. Vraničar], 2023Language - slovenianCOBISS.SI-ID - 149197571
Author
Vraničar, Katja, 1996-
Other authors
Bertoncelj, Jasna |
Lušnic Polak, Mateja
Topics
biskvit |
prehranska vlaknina |
inulin |
NUTRIOSE |
ovsena vlaknina |
preoblikovanje živil |
hranilna vrednost |
kemijska analiza |
senzorična analiza |
tekstura |
barva |
volumen |
sponge cake |
dietary fibre |
inulin |
NUTRIOSE |
oat fibre |
food reformulation |
nutritional value |
chemical analysis |
sensory analysis |
texture |
colour |
volume
Shelf entry
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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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Vraničar, Katja, 1996- | |
Bertoncelj, Jasna | 21789 |
Lušnic Polak, Mateja | 31916 |
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