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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. ThesisŽugman, TinkaType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [T. Žugman], 2019Language - slovenianCOBISS.SI-ID - 5049464
Author
Žugman, Tinka
Other authors
Klančnik, Anja |
Požrl, Tomaž, 1968-
Topics
kruh |
testo |
plesni |
kakovost |
kvar |
reološke lastnosti |
vzhajalne lastnosti |
fizikalne lastnosti |
tehnološke lastnosti |
senzorične lastnosti |
mikrobiološke lastnosti |
mikrobiološka obstojnost |
gobe |
bukov ostrigar |
Pleurotus ostreatus |
liofilizat |
vročevodni izvleček |
bread |
dough |
molds |
quality |
spoilage |
rheological properties |
leavening properties |
physical properties |
technological properties |
sensory properties |
microbiological properties |
microbiological stability |
mushrooms |
oyster mushroom |
Pleurotus ostreatus |
lyophilizate |
hot-water extract
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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Shelf entry
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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DRS, in which the journal is indexed
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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Žugman, Tinka | |
Klančnik, Anja | 22491 |
Požrl, Tomaž, 1968- | 19203 |
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