Reološke lastnosti in mikrobiološka obstojnost kruha z nadomestkom dela moke z liofilizatom bukovega ostrigarja (Pleurotus ostreatus) : magistrsko delo; Rheological properties and microbiological stability of bread made with flour substituted with Oyster mushroom (Pleurotus ostreatus) lyophilizate : M. Sc. Thesis

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Reološke lastnosti in mikrobiološka obstojnost kruha z nadomestkom dela moke z liofilizatom bukovega ostrigarja (Pleurotus ostreatus) : magistrsko delo = Rheological properties and microbiological stability of bread made with flour substituted with Oyster mushroom (Pleurotus ostreatus) lyophilizate : M. Sc. Thesis

Žugman, Tinka

Type of material - master's thesis ; adult, serious

Publication and manufacture - Ljubljana : [T. Žugman], 2019

Language - slovenian

COBISS.SI-ID - 5049464

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Repository of the University of Ljubljana – RUL

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Other authors
Klančnik, Anja | Požrl, Tomaž, 1968-

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
Žugman, Tinka
Klančnik, Anja	22491
Požrl, Tomaž, 1968-	19203

Source: Personal bibliographies and: SICRIS

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