Vpliv zgoščevalcev na reološke lastnosti omak v pasteriziranih ohlajenih gotovih jedeh

Abstract

Keywords

Data

Language:	Slovenian
Year of publishing:	2008
Source:	Ljubljana
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[T. Blaznik]
UDC:	641.887:641.51:664.22/.25
COBISS:	3464056
Views:	3662
Downloads:	376
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	ǂThe ǂeffect of thickeners on rheological properties of sauces in pasteurized chilled ready-to-eat meals
Secondary keywords:	ready-to-eat meals;polydispersed systems;sauces;starch;sauce thickeners;potato starch;rice starch;corn starch;modified corn starch;sauce thickening;storage;sensory properties;rheological properties;viscosity;texture;
URN:	pdf
Type (COBISS):	Undergraduate thesis
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	X, 70 f.
Keywords (UDC):	applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;home economics;domestic science;housekeeping;gospodinjstvo;stanovanje;food;cooking;dishes;živila;kuhanje;jedi;applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;home economics;domestic science;housekeeping;gospodinjstvo;stanovanje;food;cooking;dishes;živila;kuhanje;jedi;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;
ID:	23429