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Uporaba različnih sevov kvasovk vrste Saccharomyces cerevisiae za pripravo kruha : diplomsko delo = Different Saccharomyces cerevisiae yeast strains application for breadmaking : B. Sc. thesisKanc, PiaType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [P. Kanc], 2020Language - slovenianCOBISS.SI-ID - 32242691
Author
Kanc, Pia
Other authors
Požrl, Tomaž, 1968- |
Čadež, Neža, biotehnologinja
Topics
pekovski izdelki |
kruh |
pšenični kruh |
kvas |
pekovske kvasovke |
Saccharomyces cerevisiae |
staranje kruha |
specifični volumen kruha |
trdota kruha |
senzorične lastnosti |
bakery products |
bread |
wheat bread |
yeasts |
baker's yeasts |
Saccharomyces cerevisiae |
bread staling |
specific volume of bread |
hardness of bread |
sensory properties
Library | Call number – location, accession no. ... | Copy status |
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BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du1 ŽP 561 IN: 0024047 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du1 ŽP 561 a IN: 0024048 |
available - outside loan, loan period: 1 months |
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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Kanc, Pia | |
Požrl, Tomaž, 1968- | 19203 |
Čadež, Neža, biotehnologinja | 18332 |
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