diplomsko delo, univerzitetni študij
Mateja Vovk (Author), Blaž Cigić (Reviewer), Božidar Žlender (Mentor), Tomaž Polak (Co-mentor)

Abstract

Vpliv zgoščevalcev na reološko stabilnost kremnih pasteriziranih omak

Keywords

gotove jedi;omake;vinske kremne omake;zgoščevalna sredstva;škrob;pšenična moka;modificiran koruzni škrob;rižev škrob;zgoščevanje omak;toplotna obdelava;skladiščenje;senzorične lastnosti;reološke lastnosti;viskoznost;tekstura;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [M. Vovk]
UDC: 664.871:664.22/.25.022.3:543.92
COBISS: 4385912 Link will open in a new window
Views: 293
Downloads: 67
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Other data

Secondary language: English
Secondary title: ǂThe ǂeffects of thickeners on rheological stability of pasteurized cream sauces
Secondary keywords: ready-to-eat meals;sauces;wine cream sauces;thickening agents;starch;wheat flour;modified corn starch;rice starch;sauce thickening;heat treatment;storage;sensory properties;rheological properties;viscosity;texture;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: XIII, 53 f.
ID: 12019013