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 zmanjšanja vsebnosti in vrste sladkorjev na kakovost različnih biskvitov : diplomsko delo, univerzitetni študij
ID
Petelin, Urša
(
Author
),
ID
Demšar, Lea
(
Mentor
)
More about this mentor...
,
ID
Polak, Tomaž
(
Comentor
),
ID
Požrl, Tomaž
(
Reviewer
)
PDF - Presentation file,
Download
(549,15 KB)
MD5: 9FDA28EFB48DDA8B1F0C1A98243DB359
Image galllery
Language:
Slovenian
Keywords:
biskviti
,
sladkor
,
vsebnost sladkorja
,
koruzni škrob
,
pšenična moka
,
brezglutenska moka
,
senzorične lastnosti
,
fizikalno-kemijske lastnosti
,
tekstura biskvitov
Work type:
Undergraduate thesis
Typology:
2.11 - Undergraduate Thesis
Organization:
BF - Biotechnical Faculty
Place of publishing:
Ljubljana
Publisher:
[U. Petelin]
Year:
2012
Number of pages:
IX, 53 f.
PID:
20.500.12556/RUL-118988
UDC:
664.68+664.64:641.1:543.2/.9
COBISS.SI-ID:
4114552
Publication date in RUL:
01.09.2020
Views:
2013
Downloads:
146
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 effect of reduction and different type of added sugars on quality of sponge cakes : graduation thesis, university studies
Keywords:
sponge cakes
,
sugars
,
sugar content
,
corn starch
,
wheat flour
,
gluten-free flour
,
sensory properties
,
physico-chemical properties
,
texture of sponge cakes
Similar documents
Similar works from RUL:
Similar works from other Slovenian collections:
Back