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Kakovost pecilnega praška : diplomsko delo, univerzitetni študij
ID Govekar, Katja (Author), ID Golob, Terezija (Mentor) More about this mentor... This link opens in a new window, ID Demšar, Lea (Reviewer)

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MD5: 506703655337774FEB47864E01CED873
PID: 20.500.12556/rul/5f64cfbd-0cc8-437d-8aa0-060d7b596461

Language:Slovenian
Keywords:pekarstvo, pecilni prašek, biskviti, spektrofotometrične metode, fosfati, vsebnost fosfatov, CO2, senzorična analiza, teksturne lastnosti
Work type:Undergraduate thesis
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Place of publishing:Ljubljana
Publisher:[K. Govekar]
Year:2011
Number of pages:X, 62 f., [3] f. pril.
PID:20.500.12556/RUL-1364 This link opens in a new window
UDC:664.64:543.2/.9
COBISS.SI-ID:3895160 This link opens in a new window
Publication date in RUL:11.07.2014
Views:2552
Downloads:328
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Secondary language

Language:English
Title:Quality of baking powder : graduation thesis, university studies
Keywords:baking, baking powders, sponge cakes, spectrophotometric methods, phosphates, content of phosphates, sensory analysis, texture profile analysis

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