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Izboljšanje prehranske vrednosti in trajnosti kruha z dodatkom grozdnih tropin in oljčne pogače : doktorska disertacija = Improving the nutritional value and a shelf life of bread with the addition of grape pomace and olive cake : doctoral dissertationŠporin, MonikaType of material - dissertation ; adult, seriousPublication and manufacture - Ljubljana : [M. Šporin], 2019Language - slovenianCOBISS.SI-ID - 5079928
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Repository of the University of Ljubljana – RUL
Digitalna knjižnica Slovenije - dLib.siDostop z namenskih računalnikov v prostorih NUK
Author
Šporin, Monika
Other authors
Smole Možina, Sonja |
Kovač, Boris, biotehnolog, 1964-
Topics
Kruh |
Hranilna vrednost |
Disertacije |
Kruh |
Trajnost |
Disertacije |
grozdne tropine |
oljčna pogača |
senzorične lastnosti |
fenolne spojine |
prehranske vlaknine |
vsebnost |
antioksidativna aktivnost |
protimikrobna aktivnost |
testo |
reološke lastnosti
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GS II 0000735781 glavno skladišče GS II 735781 glavno skladišče |
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Shelf entry
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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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Šporin, Monika | |
Smole Možina, Sonja | 07030 |
Kovač, Boris, biotehnolog, 1964- | 11222 |
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