Senzorična kakovost in stabilnost paradižnikovih omak z zmanjšano vsebnostjo kuhinjske soli in različnimi zgoščevali : diplomsko delo, univerzitetni študij

Perović, Anja (author), Demšar, Lea (mentor), Polak, Tomaž (comentor), Požrl, Tomaž (reviewer)

• Language: Slovenian
• Keywords: omake, paradižnikove omake, kuhinjska sol, zmanjševanje soli, zgoščevanje omak, koruzni škrob, pšenična moka, brezglutenska moka, senzorične lastnosti, reološke lastnosti, viskoznost, tekstura, pH
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [A. Perović]
• Year: 2012
• Number of pages: X, 53 f.
• PID: 20.500.12556/RUL-1408
• UDC: 641.8:664.22/.25+664.41:543.92
• COBISS.SI-ID: 4041336
• Publication date in RUL: 11.07.2014

Secondary language

• Language: English
• Title: Sensory quality and stability of tomato sauces with reduced content of table salt and various thickeners : graduation thesis, university studies
• Keywords: sauces, tomato sauces, table salt, salt reduction, sauce thickeners, corn starch, wheat flour, gluten-free flour, sensory properties, rheological properties, viscosity, texture, pH