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Vpliv kvasovk na sestavo hlapnih spojin v spontano kisanih testih : diplomsko delo, univerzitetni študij
ID Redek, Tomaž (Author), ID Plestenjak, Andrej (Mentor) More about this mentor... This link opens in a new window, ID Jamnik, Polona (Reviewer)

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MD5: 4BD9CBB6F88BC83486B8F8EC15EBA0A4
PID: 20.500.12556/dkum/d058a760-a2dd-457f-8778-de566b9eea2c
Language:Slovenian
Keywords:pekarstvo, testo, vzhajanje testa, kisla testa, fermentacija testa, mlečnokislinske bakterije, kvasovke, hlapne spojine, sekundarni metaboliti, ocetna kislina, diacetil, 3-hidroksi-2-butanon, pH vrednost, aroma kruha
Work type:Undergraduate thesis (m5)
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2009
Publisher:[T. Redek]
Number of pages:IX, 41 f.
Place:Ljubljana
PID:20.500.12556/RUL-1285 This link opens in a new window
UDC:664.654:543.645
COBISS.SI-ID:3590264 This link opens in a new window
Publication date in RUL:11.07.2014
Views:1664
Downloads:319
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Secondary language

Language:English
Title:Influence of yeasts on composition of volatile compounds in spontaneous acidificated sourdough
Keywords:breadmaking, dough, rising dough, sourdough, dough fermentation, lactic acid bacteria, yeasts, volatile compounds, secondary metabolites, acetic acid, diacetyl, 3-hydroxy-2-butanone, pH value, bread aroma

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