diplomsko delo, univerzitetni študij
Urša Petelin (Author), Tomaž Požrl (Reviewer), Lea Demšar (Mentor), Tomaž Polak (Co-mentor)

Abstract

Vpliv zmanjšanja vsebnosti in vrste sladkorjev na kakovost različnih biskvitov

Keywords

biskviti;sladkor;vsebnost sladkorja;koruzni škrob;pšenična moka;brezglutenska moka;senzorične lastnosti;fizikalno-kemijske lastnosti;tekstura biskvitov;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [U. Petelin]
UDC: 664.68+664.64:641.1:543.2/.9
COBISS: 4114552 Link will open in a new window
Views: 330
Downloads: 94
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: English
Secondary title: ǂThe ǂeffect of reduction and different type of added sugars on quality of sponge cakes
Secondary keywords: sponge cakes;sugars;sugar content;corn starch;wheat flour;gluten-free flour;sensory properties;physico-chemical properties;texture of sponge cakes;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: IX, 53 f.
ID: 12021343