<?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=61671"><dc:title>Sensory acceptability of chocolate with inulin</dc:title><dc:creator>Golob,	Terezija	(Avtor)
	</dc:creator><dc:creator>Mičović,	Elizabeta	(Avtor)
	</dc:creator><dc:creator>Bertoncelj,	Jasna	(Avtor)
	</dc:creator><dc:creator>Korošec,	Mojca	(Avtor)
	</dc:creator><dc:subject>čokolada</dc:subject><dc:subject>inulin</dc:subject><dc:subject>nadomestki sladkorja</dc:subject><dc:subject>organoleptična analiza</dc:subject><dc:subject>organoleptične lastnosti</dc:subject><dc:subject>senzorična analiza</dc:subject><dc:subject>chocolate</dc:subject><dc:subject>inulin</dc:subject><dc:subject>sensory analysis</dc:subject><dc:subject>sensory tests</dc:subject><dc:subject>organoleptic analysis</dc:subject><dc:subject>organoleptic properties</dc:subject><dc:subject>consumer behaviour</dc:subject><dc:subject>sweetness</dc:subject><dc:subject>solubility</dc:subject><dc:subject/><dc:publisher>Biotehniška fakulteta</dc:publisher><dc:date>2004</dc:date><dc:date>2015-07-10 19:05:58</dc:date><dc:type>Delo ni kategorizirano</dc:type><dc:identifier>61671</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>