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Strukturne lastnosti, kemijska sestava in prebavljivost kruha z dodano sojo [Elektronski vir] : magistrsko delo = Structural properties, chemical composition and digestibility of bread with added soy : M. Sc. ThesisOzvatič, MancaType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [M. Ozvatič], 2022Language - slovenianCOBISS.SI-ID - 115416067
Author
Ozvatič, Manca
Other authors
Cigić, Blaž |
Polak, Tomaž, 1975-
Topics
soja |
kruh |
sojina moka |
prebavljivost |
beljakovine |
maščobno kislinska sestava |
teksturne lastnosti |
senzorične lastnosti |
antioksidativni potencial |
prehranske vlaknine |
poliamini |
hlapne spojine |
soy |
bread |
soy flour |
digestibility |
proteins |
fatty acid composition |
texture |
sensory properties |
antioxidative potential |
dietary fiber |
polyamines |
aromatic compounds
Shelf entry
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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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Ozvatič, Manca | |
Cigić, Blaž | 15581 |
Polak, Tomaž, 1975- | 20349 |
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