Your browser does not allow JavaScript!
JavaScript is necessary for the proper functioning of this website. Please enable JavaScript or use a modern browser.
Open Science Slovenia
Open Science
DiKUL
slv
|
eng
Search
Browse
New in RUL
About RUL
In numbers
Help
Sign in
Vpliv dodatka rožičeve moke na mikrobiološke, kemijske in senzorične lastnosti brezglutenskega ajdovega kruha : diplomsko delo, univerzitetni študij
ID
Križman, Luka
(
Author
),
ID
Smole Možina, Sonja
(
Mentor
)
More about this mentor...
,
ID
Raspor, Peter
(
Comentor
),
ID
Vidrih, Rajko
(
Reviewer
)
PDF - Presentation file,
Download
(1,62 MB)
MD5: AA2B7FB9CC41D1ADC7F7B31EA37F43F3
Image galllery
Language:
Slovenian
Keywords:
brezglutenski kruh
,
ajda
,
ajdov kruh
,
rožičeva moka
,
Saccharomyces boulardii
,
mikrobiološka stabilnost
,
kemijska sestava
,
tehnološke lastnosti
,
senzorične lastnosti
Work type:
Undergraduate thesis
Typology:
2.11 - Undergraduate Thesis
Organization:
BF - Biotechnical Faculty
Place of publishing:
Ljubljana
Publisher:
[L. Križman]
Year:
2016
Number of pages:
XI, 64 f., [6] f. pril.
PID:
20.500.12556/RUL-118921
UDC:
664.644.7:633.12:641.1:579.67
COBISS.SI-ID:
4666488
Publication date in RUL:
01.09.2020
Views:
1095
Downloads:
96
Metadata:
Cite this work
Plain text
BibTeX
EndNote XML
EndNote/Refer
RIS
ABNT
ACM Ref
AMA
APA
Chicago 17th Author-Date
Harvard
IEEE
ISO 690
MLA
Vancouver
:
Copy citation
Share:
Secondary language
Language:
English
Title:
The influence of the addition of corob flour on microbiological, chemical, and sensory properties of gluten-free buckwheat bread : graduation thesis, university studies
Keywords:
gluten free bread
,
buckwheat
,
buckwheat bread
,
carob flour
,
Saccharomyces boulardii
,
microbiological stability
,
chemical composition
,
technological properties
,
sensory properties
Similar documents
Similar works from RUL:
Similar works from other Slovenian collections:
Back