diplomsko delo, univerzitetni študij
Luka Križman (Author), Rajko Vidrih (Reviewer), Sonja Smole Možina (Mentor), Peter Raspor (Co-mentor)

Abstract

Vpliv dodatka rožičeve moke na mikrobiološke, kemijske in senzorične lastnosti brezglutenskega ajdovega kruha

Keywords

brezglutenski kruh;ajda;ajdov kruh;rožičeva moka;Saccharomyces boulardii;mikrobiološka stabilnost;kemijska sestava;tehnološke lastnosti;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [L. Križman]
UDC: 664.644.7:633.12:641.1:579.67
COBISS: 4666488 Link will open in a new window
Views: 301
Downloads: 47
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: ǂThe ǂinfluence of the addition of corob flour on microbiological, chemical, and sensory properties of gluten-free buckwheat bread
Secondary keywords: gluten free bread;buckwheat;buckwheat bread;carob flour;Saccharomyces boulardii;microbiological stability;chemical composition;technological properties;sensory properties;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: XI, 64 f., [6] f. pril.
ID: 12018986