Vpliv zgoščevalcev na reološko stabilnost kremnih pasteriziranih omak : diplomsko delo, univerzitetni študij

Vovk, Mateja (author), Žlender, Božidar (mentor), Polak, Tomaž (co-mentor), Cigić, Blaž (reviewer)

• Language: Slovenian
• Keywords: gotove jedi, omake, vinske kremne omake, zgoščevalna sredstva, škrob, pšenična moka, modificiran koruzni škrob, rižev škrob, zgoščevanje omak, toplotna obdelava, skladiščenje, senzorične lastnosti, reološke lastnosti, viskoznost, tekstura
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [M. Vovk]
• Year: 2014
• Number of pages: XIII, 53 f.
• PID: 20.500.12556/RUL-118948
• UDC: 664.871:664.22/.25.022.3:543.92
• COBISS.SI-ID: 4385912
• Publication date in RUL: 01.09.2020

Secondary language

• Language: English
• Title: The effects of thickeners on rheological stability of pasteurized cream sauces : graduation thesis, university studies
• Keywords: ready-to-eat meals, sauces, wine cream sauces, thickening agents, starch, wheat flour, modified corn starch, rice starch, sauce thickening, heat treatment, storage, sensory properties, rheological properties, viscosity, texture