Vpliv dodatka sladne moke na kakovost pšeničnih kruhov : diplomsko delo, univerzitetni študij

Slemenšek, Vesna (author), Plestenjak, Andrej (mentor), Golob, Terezija (reviewer)

• Language: Slovenian
• Keywords: pekovski izdelki, kruh, pšenični kruh, aditivi, pekovski aditivi, encimi, sladna moka, staranje kruha, specifični volumen kruha, trdota kruha
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [V. Slemenšek]
• Year: 2008
• Number of pages: IX, 49 f.
• PID: 20.500.12556/RUL-1261
• UDC: 664.64.016:664.641.12:664.644.5
• COBISS.SI-ID: 3466104
• Publication date in RUL: 11.07.2014

Secondary language

• Language: English
• Title: The influence of malt flour addition on quality of wheat bread : graduation thesis, university studies
• Keywords: bakery products, bread, wheat bread, additives, bakery additives, enzymes, malt flour, bread staling, specific volume of bread, hardness of bread