Vpliv zmanjšanja vsebnosti in vrste sladkorjev na kakovost različnih biskvitov : diplomsko delo, univerzitetni študij

Petelin, Urša (author), Demšar, Lea (mentor), Polak, Tomaž (co-mentor), Požrl, Tomaž (reviewer)

• 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

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