Vpliv tehnoloških postopkov na vsebnost fitinske kisline v različnih vrstah kruha : magistrsko delo

Kurent, Irena (author), Požrl, Tomaž (mentor), Golob, Terezija (co-mentor)

• Language: Slovenian
• Keywords: pekovski izdelki, moka, vrsta moke, tehnološki postopek, kruh, kislo testo, fitinska kislina
• Work type: Master's thesis
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [I. Kurent]
• Year: 2016
• Number of pages: IX, 64 f.
• PID: 20.500.12556/RUL-118802
• UDC: 664.6:641.1:543.635
• COBISS.SI-ID: 4712824
• Publication date in RUL: 01.09.2020

Secondary language

• Language: English
• Title: Influence of precessing on phytic acid content in different types of bread : M. Sc. Thesis
• Keywords: bakery products, flour, flour types, breadmaking procedures, bread, sourdough, phytic acid