Vpliv dodatka rožičeve moke na mikrobiološke, kemijske in senzorične lastnosti brezglutenskega ajdovega kruha : diplomsko delo, univerzitetni študij

Križman, Luka (author), Smole Možina, Sonja (mentor), Raspor, Peter (comentor), Vidrih, Rajko (reviewer)

• Language: Slovenian
• Keywords: brezglutenski kruh, ajda, ajdov kruh, rožičeva moka, Saccharomyces boulardii, mikrobiološka stabilnost, kemijska sestava, tehnološke lastnosti, senzorične lastnosti
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [L. Križman]
• Year: 2016
• Number of pages: XI, 64 f., [6] f. pril.
• PID: 20.500.12556/RUL-118921
• UDC: 664.644.7:633.12:641.1:579.67
• COBISS.SI-ID: 4666488
• Publication date in RUL: 01.09.2020

Secondary language

• Language: English
• Title: The influence of the addition of corob flour on microbiological, chemical, and sensory properties of gluten-free buckwheat bread : graduation thesis, university studies
• Keywords: gluten free bread, buckwheat, buckwheat bread, carob flour, Saccharomyces boulardii, microbiological stability, chemical composition, technological properties, sensory properties