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Vpliv dodatka rožičeve moke na mikrobiološke, kemijske in senzorične lastnosti brezglutenskega ajdovega kruha : diplomsko delo, univerzitetni študij = The influence of the addition of corob flour on microbiological, chemical, and sensory properties of gluten-free buckwheat bread : graduation thesis, university studiesKrižman, Luka, 1987-Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [L. Križman], 2016Language - slovenianCOBISS.SI-ID - 4666488
Author
Križman, Luka, 1987-
Other authors
Smole Možina, Sonja |
Raspor, Peter |
Vidrih, Rajko, 1960-
Topics
brezglutenski kruh |
ajda |
ajdov kruh |
rožičeva moka |
Saccharomyces boulardii |
mikrobiološka stabilnost |
kemijska sestava |
tehnološke lastnosti |
senzorične lastnosti |
gluten free bread |
buckwheat |
buckwheat bread |
carob flour |
Saccharomyces boulardii |
microbiological stability |
chemical composition |
technological properties |
sensory properties
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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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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Križman, Luka, 1987- | |
Smole Možina, Sonja | 07030 |
Raspor, Peter | 04001 |
Vidrih, Rajko, 1960- | 05733 |
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