Vpliv kislega testa na kakovost toasta : diplomsko delo, univerzitetni študij

Kušar, Nataša (author), Plestenjak, Andrej (mentor), Golob, Terezija (reviewer)

• Language: Slovenian
• Keywords: pekovski izdelki, kislo testo, toast, mlečnokislinske bakterije, kislinska stopnja, vrednost pH, senzorične lastnosti, plesni, trajnost svežine sredice toasta
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [BF, Oddelek za živilstvo]
• Year: 2006
• Number of pages: XI, 73 f.
• PID: 20.500.12556/RUL-1212
• UDC: 664.66.002:543.9:539.53:579.67
• COBISS.SI-ID: 3202936
• Publication date in RUL: 11.07.2014

Secondary language

• Language: English
• Title: The influence of sourdough on toast bread quality : graduation thesis, university studies
• Keywords: bakery products, sourdough, toast bread, lactic acid bacteria, acidity level, pH value, sensory properties, moulds, shelf life, freshness