Vpliv dodatka kislega testa s kaljenimi zrni pire na tehnološke in senzorične lastnosti kruha : magistrsko delo; Influence of adding sourdough with sprouted spelt seeds on technological and sensory characteristics of bread : M. Sc. Thesis

BF, Dept. of Food Science and Technology, Lj. (BFZIV)

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Vpliv dodatka kislega testa s kaljenimi zrni pire na tehnološke in senzorične lastnosti kruha : magistrsko delo = Influence of adding sourdough with sprouted spelt seeds on technological and sensory characteristics of bread : M. Sc. Thesis

Neuwirth, Laura

Type of material - master's thesis ; adult, serious

Publication and manufacture - Ljubljana : [L. Neuwirth], 2020

Language - slovenian

COBISS.SI-ID - 5170040

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Other authors
Požrl, Tomaž, 1968- | Terpinc, Petra | Šegatin, Nataša

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BF, Dept. of Food Science and Technology, Lj.	available - outside loan, loan period: 1 months

Call number – location, accession no. ...	Copy status
Knjižnica Du2 Ž 110 IN: 0023891	available - outside loan, loan period: 1 months
Knjižnica Du2 Ž 110 a IN: 0023892	available - outside loan, loan period: 1 months

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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Neuwirth, Laura
Požrl, Tomaž, 1968-	19203
Terpinc, Petra	29436
Šegatin, Nataša	08384

Source: Personal bibliographies and: SICRIS

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