Vpliv škrobnega gela na sproščanje komercialne jagodne arome

Abstract

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Data

Language:	Slovenian
Year of publishing:	2006
Source:	Ljubljana
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[BF, Oddelek za živilstvo]
UDC:	664.002.3:664.2:544.7
COBISS:	3191160
Views:	1429
Downloads:	286
Average score:	0 (0 votes)
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Other data

Secondary language:	English
Secondary title:	Influence of starch gel on releasing commercial strawberry aroma
Secondary keywords:	colloids;gelling agents;starch;starch gels;hydrocolloids;retention of strawberry aroma;
URN:	pdf
Type (COBISS):	Undergraduate thesis
Pages:	IX, 52 f.
Keywords (UDC):	applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;chemical technology;chemical and related industries;kemijska tehnologija;kemijske in sorodne industrije;production and preservation of solid foodstuffs;proizvodnja in konzerviranje živil;applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;chemical technology;chemical and related industries;kemijska tehnologija;kemijske in sorodne industrije;production and preservation of solid foodstuffs;proizvodnja in konzerviranje živil;starch;amylaceous materials;škrob;škrobni materiali;mathematics;natural sciences;naravoslovne vede;matematika;chemistry;crystallography;mineralogy;kemija;physical chemistry;fizikalna kemija;chemistry of surface phenomena and colloids;kemija površinskih pojavov in koloidov;
ID:	23345