<?xml version="1.0"?>
<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dc="http://purl.org/dc/elements/1.1/"><rdf:Description rdf:about="https://repozitorij.uni-lj.si/IzpisGradiva.php?id=118802"><dc:title>Vpliv tehnoloških postopkov na vsebnost fitinske kisline v različnih vrstah kruha</dc:title><dc:creator>Kurent,	Irena	(Avtor)
	</dc:creator><dc:creator>Požrl,	Tomaž	(Mentor)
	</dc:creator><dc:creator>Golob,	Terezija	(Komentor)
	</dc:creator><dc:subject>pekovski izdelki</dc:subject><dc:subject>moka</dc:subject><dc:subject>vrsta moke</dc:subject><dc:subject>tehnološki postopek</dc:subject><dc:subject>kruh</dc:subject><dc:subject>kislo testo</dc:subject><dc:subject>fitinska kislina</dc:subject><dc:publisher>[I. Kurent]</dc:publisher><dc:date>2016</dc:date><dc:date>2020-09-01 08:09:44</dc:date><dc:type>Magistrsko delo</dc:type><dc:identifier>118802</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>