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<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=118948"><dc:title>Vpliv zgoščevalcev na reološko stabilnost kremnih pasteriziranih omak</dc:title><dc:creator>Vovk,	Mateja	(Avtor)
	</dc:creator><dc:creator>Žlender,	Božidar	(Mentor)
	</dc:creator><dc:creator>Polak,	Tomaž	(Komentor)
	</dc:creator><dc:creator>Cigić,	Blaž	(Recenzent)
	</dc:creator><dc:subject>gotove jedi</dc:subject><dc:subject>omake</dc:subject><dc:subject>vinske kremne omake</dc:subject><dc:subject>zgoščevalna sredstva</dc:subject><dc:subject>škrob</dc:subject><dc:subject>pšenična moka</dc:subject><dc:subject>modificiran koruzni škrob</dc:subject><dc:subject>rižev škrob</dc:subject><dc:subject>zgoščevanje omak</dc:subject><dc:subject>toplotna obdelava</dc:subject><dc:subject>skladiščenje</dc:subject><dc:subject>senzorične lastnosti</dc:subject><dc:subject>reološke lastnosti</dc:subject><dc:subject>viskoznost</dc:subject><dc:subject>tekstura</dc:subject><dc:publisher>[M. Vovk]</dc:publisher><dc:date>2014</dc:date><dc:date>2020-09-01 10:16:06</dc:date><dc:type>Diplomsko delo</dc:type><dc:identifier>118948</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>