Kakovost jajčnih krem z zmanjšanim deležem sladkorja in rumenjaka : diplomsko delo, univerzitetni študij

Flere, Elizabeta (author), Žlender, Božidar (mentor), Polak, Tomaž (co-mentor), Požrl, Tomaž (reviewer)

• Language: Slovenian
• Keywords: slaščice, jajčne kreme, kakovost jajčnih krem, vsebnost sladkorja, vsebnost rumenjakov, senzorične lastnosti, merjenje barve, tekstura jajčnih krem
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [E. Flere]
• Year: 2013
• Number of pages: IX, 49 f.
• PID: 20.500.12556/RUL-118964
• UDC: 664.14+664.64.061:637.4:543.9
• COBISS.SI-ID: 4246648
• Publication date in RUL: 01.09.2020

Secondary language

• Language: English
• Title: The quality of custard with reduced part of sugar and egg yolk : graduation thesis, university studies
• Keywords: desserts, custards, quality of custards, sugar content, egg yolk content, sensory properties, color of custards, texture of custards