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Vpliv dodanih beljakovin, lipidov in prehranskih vlaknin na lastnosti kruha : diplomsko delo = Influence of added proteins, lipids and dietary fibers on the properties of bread : B. Sc. thesisOluić, LanaType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [L. Oluić], 2020Language - slovenianCOBISS.SI-ID - 32265219
Author
Oluić, Lana
Other authors
Cigić, Blaž |
Bertoncelj, Jasna
Topics
pekarstvo |
kruh |
glutenska mreža |
lipidi |
proteini |
prehranska vlaknina |
gluten |
stročnice |
emulgatorji |
hranilna vrednost |
senzorične lastnosti |
baking industry |
bread |
gluten network |
lipids |
proteins |
fibre |
gluten |
pulses |
emulsifiers |
nutrition value |
sensory properties
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Library | Call number – location, accession no. ... | Copy status |
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BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du1 ŽP 566 a IN: 0024058 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du1 ŽP 566 IN: 0024057 |
available - outside loan, loan period: 1 months |
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Year | Impact factor | Edition | Category | Classification | ||||
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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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Oluić, Lana | ![]() |
Cigić, Blaž | 15581 |
Bertoncelj, Jasna | 21789 |
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