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Vpliv zgoščevalcev na reološke lastnosti omak v pasteriziranih ohlajenih gotovih jedeh : diplomsko delo, univerzitetni študij = The effect of thickeners on rheological properties of sauces in pasteurized chilled ready-to-eat meals : graduation thesis, university studiesBlaznik, TjašaType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [T. Blaznik], 2008Language - slovenianCOBISS.SI-ID - 3464056
Author
Blaznik, Tjaša
Other authors
Žlender, Božidar |
Golob, Terezija, 1950-
Topics
gotove jedi |
polidisperzni sistemi |
omake |
škrob |
zgoščevalci omak |
krompirjev škrob |
rižev škrob |
koruzni škrob |
modificirani koruzni škrob |
zgoščevanje omak |
skladiščenje omak |
senzorične lastnosti |
reološke lastnosti |
viskoznost |
tekstura |
tekstura |
ready-to-eat meals |
polydispersed systems |
sauces |
starch |
sauce thickeners |
potato starch |
rice starch |
corn starch |
modified corn starch |
sauce thickening |
storage |
sensory properties |
rheological properties |
viscosity |
texture |
texture
Library/institution |
City | Acronym | For loan | Other holdings |
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BF, Department of Food Science and Technology, Lj. | Ljubljana | BFZIV |
outside loan 2 cop.
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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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Blaznik, Tjaša | |
Žlender, Božidar | 03100 |
Golob, Terezija, 1950- | 09980 |
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