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Vpliv kislega testa na kakovost toasta : diplomsko delo, univerzitetni študij
Kušar, Nataša (Author), Plestenjak, Andrej (Mentor) More about this mentor... This link opens in a new window, Golob, Terezija (Reviewer)

URLURL - Presentation file, Visit http://www.digitalna-knjiznica.bf.uni-lj.si/dn_kusar_natasa.pdf New window
Language:Slovenian
Keywords:pekovski izdelki, kislo testo, toast, mlečnokislinske bakterije, kislinska stopnja, vrednost pH, senzorične lastnosti, plesni, trajnost svežine sredice toasta
Work type:Undergraduate thesis (m5)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2006
Publisher:[BF, Oddelek za živilstvo]
Number of pages:XI, 73 f.
Place:Ljubljana
UDC:664.66.002:543.9:539.53:579.67
COBISS.SI-ID:3202936 Link is opened in a new window
Views:769
Downloads:180
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Secondary language

Language:English
Keywords:bakery products, sourdough, toast bread, lactic acid bacteria, acidity level, pH value, sensory properties, moulds, shelf life, freshness

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