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Vpliv fermentacije na prehransko vrednost mlevskih frakcij grahove moke [Elektronski vir] : magistrsko delo = The influence of fermentation on the nutritional value of milling fractions of pea flour : M. Sc. ThesisŠaula, TinaType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [T. Šaula], 2023Language - slovenianCOBISS.SI-ID - 163843075
Author
Šaula, Tina
Other authors
Cigić, Blaž |
Jamnik, Polona, biotehnologinja |
Terpinc, Petra
Topics
stročnice |
grah |
grahova moka |
fermentacija |
mlečna kislina |
stopnja proteolize |
biogeni amini |
fitinska kislina |
legumes |
pea |
pea flour |
fermentation |
lactic acid |
proteolysis rate |
biogenic amines |
phytic acid
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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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Šaula, Tina | |
Cigić, Blaž | 15581 |
Jamnik, Polona, biotehnologinja | 18511 |
Terpinc, Petra | 29436 |
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