Podrobno

Vpliv škrobnega gela na sproščanje komercialne jagodne arome : diplomsko delo, univerzitetni študij
ID Domjan, Lidija (Avtor), ID Vidrih, Rajko (Mentor) Več o mentorju... Povezava se odpre v novem oknu, ID Demšar, Lea (Recenzent)

.pdfPDF - Predstavitvena datoteka, prenos (685,05 KB)
MD5: 5A2615C26BB86FE17B774ADD850CB00F
PID: 20.500.12556/rul/132f1b1f-1ce6-4b1d-8d0b-50ea92083867

Jezik:Slovenski jezik
Ključne besede:koloidi, želirna sredstva, škrob, škrobni geli, hidrokoloidi, zadrževanje jagodne arome
Vrsta gradiva:Diplomsko delo
Tipologija:2.11 - Diplomsko delo
Organizacija:BF - Biotehniška fakulteta
Kraj izida:Ljubljana
Založnik:[BF, Oddelek za živilstvo]
Leto izida:2006
Št. strani:IX, 52 f.
PID:20.500.12556/RUL-1201 Povezava se odpre v novem oknu
UDK:664.002.3:664.2:544.7
COBISS.SI-ID:3191160 Povezava se odpre v novem oknu
Datum objave v RUL:11.07.2014
Število ogledov:2322
Število prenosov:345
Metapodatki:XML DC-XML DC-RDF
:
DOMJAN, Lidija, 2006, Vpliv škrobnega gela na sproščanje komercialne jagodne arome : diplomsko delo, univerzitetni študij [na spletu]. Diplomsko delo. Ljubljana : BF, Oddelek za živilstvo. [Dostopano 24 marec 2025]. Pridobljeno s: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=slv&id=1201
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Sekundarni jezik

Jezik:Angleški jezik
Naslov:Influence of starch gel on releasing commercial strawberry aroma : graduation thesis, university studies
Ključne besede:colloids, gelling agents, starch, starch gels, hydrocolloids, retention of strawberry aroma

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