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Uporaba hidrokoloidov za izboljšanje lastnosti stepene smetane : magistrsko delo = The use of hydrocolloids to improve the characteristics of whipped cream : M. Sc. ThesisMankoč, BoraType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [B. Mankoč], 2016Language - slovenianCOBISS.SI-ID - 4701560
Author
Mankoč, Bora
Other authors
Polak, Tomaž, 1975- |
Šegatin, Nataša |
Cigić, Blaž
Topics
mleko |
mlečni izdelki |
smetana |
stepanje |
stepena smetana |
aditivi |
hidrokoloidi |
karagenan |
fizikalne lastnosti |
tekstura |
povečanje prostornine smetane pri stepanju |
overrun |
stabilnost |
barva |
viskoznost |
dielektrična konstanta |
dairy |
dairy products |
cream |
whipping |
whipped cream |
additives |
hydrocolloids |
carrageenan |
physical properties |
texture |
increase in cream volume due to whipping |
overrun |
stability |
colour |
viscosity |
dielectric constant

Library/institution |
City | Acronym | For loan | Other holdings |
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BF, Department of Food Science and Technology, Lj. (Library does not participate in COBISS.) |
outside loan 2 cop.
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Biotechnical Faculty, Ljubljana | Ljubljana | BFLJ |
outside loan 2 cop.
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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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Mankoč, Bora | ![]() |
Polak, Tomaž, 1975- | 20349 |
Šegatin, Nataša | 08384 |
Cigić, Blaž | 15581 |
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