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 studies

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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 studies

Križman, Luka, 1987-

Type of material - undergraduate thesis ; adult, serious

Publication and manufacture - Ljubljana : [L. Križman], 2016

Language - slovenian

COBISS.SI-ID - 4666488

Link(s):
http://www.digitalna-knjiznica.bf.uni-lj.si/zivilstvo/dn_krizman_luka.pdf
Repository of the University of Ljubljana – RUL

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Author
Križman, Luka, 1987-

Other authors
Smole Možina, Sonja | Raspor, Peter | Vidrih, Rajko, 1960-

Availability in libraries

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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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Križman, Luka, 1987-
Smole Možina, Sonja	07030
Raspor, Peter	04001
Vidrih, Rajko, 1960-	05733

Source: Personal bibliographies and: SICRIS

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