Language: | Slovenian |
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Year of publishing: | 2014 |
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 |
Views: | 293 |
Downloads: | 67 |
Average score: | 0 (0 votes) |
Metadata: |
Secondary language: | English |
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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 |