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Vpliv zmanjšanja vsebnosti in vrste sladkorjev na kakovost različnih biskvitov : diplomsko delo, univerzitetni študij = The effect of reduction and different type of added sugars on quality of sponge cakes : graduation thesis, university studiesPetelin, UršaType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [U. Petelin], 2012Language - slovenianCOBISS.SI-ID - 4114552
Author
Petelin, Urša
Other authors
Demšar, Lea, 1963- |
Polak, Tomaž, 1975- |
Požrl, Tomaž, 1968-
Topics
biskviti |
sladkor |
vsebnost sladkorja |
koruzni škrob |
pšenična moka |
brezglutenska moka |
senzorične lastnosti |
fizikalno-kemijske lastnosti |
tekstura biskvitov |
tekstura biskvitov |
sponge cakes |
sugars |
sugar content |
corn starch |
wheat flour |
gluten-free flour |
sensory properties |
physico-chemical properties |
texture of sponge cakes |
texture of sponge cakes
Library/institution |
City | Acronym | For loan | Other holdings |
---|---|---|---|---|
BF, Department of Food Science and Technology, Lj. | Ljubljana | BFZIV |
outside loan 2 cop.
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Shelf entry
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DRS, in which the journal is indexed
Database name | Field | Year |
---|
Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
---|---|
Petelin, Urša | |
Demšar, Lea, 1963- | 07783 |
Polak, Tomaž, 1975- | 20349 |
Požrl, Tomaž, 1968- | 19203 |
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