Vpliv kislega testa na kakovost toasta

Abstract

Keywords

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:	664.66.002:543.9:539.53:579.67
COBISS:	3202936
Views:	1508
Downloads:	341
Average score:	0 (0 votes)
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Other data

Secondary language:	English
Secondary title:	ǂThe ǂinfluence of sourdough on toast bread quality
Secondary keywords:	bakery products;sourdough;toast bread;lactic acid bacteria;acidity level;pH value;sensory properties;moulds;shelf life;freshness;
URN:	pdf
Type (COBISS):	Undergraduate thesis
Pages:	XI, 73 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;baking;bread;flour confectionery;pekarstvo;kruh;peciva;mathematics;natural sciences;naravoslovne vede;matematika;chemistry;crystallography;mineralogy;kemija;analytical chemistry;analizna kemija;analysis by biological and biochemical reactions;biological methods used for analytical purposes;mathematics;natural sciences;naravoslovne vede;matematika;physics;fizika;physical nature of matter;fizikalna zgradba snovi;properties of materials affecting deformability;mathematics;natural sciences;naravoslovne vede;matematika;biological sciences in general;biologija;microbiology;mikrobiologija;applied microbiology;uporabna mikrobiologija;
ID:	23360