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Učinek dodane transglutaminaze na izboljšanje lastnosti biskvita s sojino moko [Elektronski vir] : magistrsko delo = Effect of added transglutaminase on improving properties of sponge cake with soy flour : M. Sc. ThesisKozamernik, Mark, živilecType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [M. Kozamernik], 2022Language - slovenianCOBISS.SI-ID - 115419395
Author
Kozamernik, Mark, živilec
Other authors
Polak, Tomaž, 1975- |
Cigić, Blaž
Topics
biskvit |
soja |
Glycine max |
sojina moka |
prebavljivost |
INFOGEST 2.0 |
beljakovine |
maščobe |
spermin |
spermidin |
antioksidanti |
aroma |
senzorične lastnosti |
teksturne lastnosti |
sponge cake |
soybean |
Glycine max |
soy flour |
digestiblity |
INFOGEST 2.0 |
proteins |
fat |
spermine |
spermidine |
antioxidants |
aroma |
sensory properties |
textural properties
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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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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Kozamernik, Mark, živilec | ![]() |
Polak, Tomaž, 1975- | 20349 |
Cigić, Blaž | 15581 |
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