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Vpliv zgoščevalcev na reološke lastnosti omak v pasteriziranih ohlajenih gotovih jedeh : diplomsko delo, univerzitetni študij
Blaznik, Tjaša (Author), Žlender, Božidar (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_blaznik_tjasa.pdf This link opens in a new window
Language:Slovenian
Keywords:gotove jedi, polidisperzni sistemi, omake, škrob, zgoščevalci omak, krompirjev škrob, rižev škrob, koruzni škrob, modificirani koruzni škrob, zgoščevanje omak, skladiščenje omak, senzorične lastnosti, reološke lastnosti, viskoznost, tekstura
Work type:Undergraduate thesis (m5)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2008
Publisher:[T. Blaznik]
Number of pages:X, 70 f.
Place:Ljubljana
UDC:641.887:641.51:664.22/.25
COBISS.SI-ID:3464056 Link is opened in a new window
Views:880
Downloads:215
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Secondary language

Language:English
Keywords:ready-to-eat meals, polydispersed systems, sauces, starch, sauce thickeners, potato starch, rice starch, corn starch, modified corn starch, sauce thickening, storage, sensory properties, rheological properties, viscosity, texture

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