Vpliv zgoščevalcev na reološke lastnosti omak v pasteriziranih ohlajenih gotovih jedeh : diplomsko delo, univerzitetni študij

Blaznik, Tjaša (author), Žlender, Božidar (mentor), Golob, Terezija (reviewer)

• Language: Slovenian
• Keywords: gotove jedi, polidisperzni sistemi, omake, škrob, zgoščevalci omak, krompirjev škrob, rižev škrob, koruzni škrob, modificirani koruzni škrob, zgoščevanje omak, skladiščenje omak, senzorične lastnosti, reološke lastnosti, viskoznost, tekstura
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [T. Blaznik]
• Year: 2008
• Number of pages: X, 70 f.
• PID: 20.500.12556/RUL-1253
• UDC: 641.887:641.51:664.22/.25
• COBISS.SI-ID: 3464056
• Publication date in RUL: 11.07.2014

Secondary language

• Language: English
• Title: The effect of thickeners on rheological properties of sauces in pasteurized chilled ready-to-eat meals : graduation thesis, university studies
• Keywords: ready-to-eat meals, polydispersed systems, sauces, starch, sauce thickeners, potato starch, rice starch, corn starch, modified corn starch, sauce thickening, storage, sensory properties, rheological properties, viscosity, texture