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Senzorična kakovost in stabilnost paradižnikovih omak z zmanjšano vsebnostjo kuhinjske soli in različnimi zgoščevali : diplomsko delo, univerzitetni študij
Perović, Anja (Author), Demšar, Lea (Mentor) More about this mentor... This link opens in a new window, Polak, Tomaž (Co-mentor), Požrl, Tomaž (Reviewer)

URLURL - Presentation file, Visit http://www.digitalna-knjiznica.bf.uni-lj.si/dn_perovic_anja.pdf This link opens in a new window
Language:Slovenian
Keywords:omake, paradižnikove omake, kuhinjska sol, zmanjševanje soli, zgoščevanje omak, koruzni škrob, pšenična moka, brezglutenska moka, senzorične lastnosti, reološke lastnosti, viskoznost, tekstura, pH
Work type:Undergraduate thesis (m5)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2012
Publisher:[A. Perović]
Number of pages:X, 53 f.
Place:Ljubljana
UDC:641.8:664.22/.25+664.41:543.92
COBISS.SI-ID:4041336 Link is opened in a new window
Views:654
Downloads:183
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Secondary language

Language:English
Keywords:sauces, tomato sauces, table salt, salt reduction, sauce thickeners, corn starch, wheat flour, gluten-free flour, sensory properties, rheological properties, viscosity, texture, pH

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