magistrsko delo
Irena Kurent (Author), Tomaž Požrl (Mentor), Terezija Golob (Co-mentor)

Abstract

Vpliv tehnoloških postopkov na vsebnost fitinske kisline v različnih vrstah kruha

Keywords

pekovski izdelki;moka;vrsta moke;tehnološki postopek;kruh;kislo testo;fitinska kislina;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [I. Kurent]
UDC: 664.6:641.1:543.635
COBISS: 4712824 Link will open in a new window
Views: 413
Downloads: 68
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Other data

Secondary language: English
Secondary title: Influence of precessing on phytic acid content in different types of bread
Secondary keywords: bakery products;flour;flour types;breadmaking procedures;bread;sourdough;phytic acid;
Type (COBISS): Master's thesis
Thesis comment: Univ. Ljubljana, Biotehniška fak.
Pages: IX, 64 f.
ID: 12014818