Vpliv dodatka sladne moke na kakovost pšeničnih kruhov

Abstract

Keywords

Data

Language:	Slovenian
Year of publishing:	2008
Source:	Ljubljana
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[V. Slemenšek]
UDC:	664.64.016:664.641.12:664.644.5
COBISS:	3466104
Views:	1221
Downloads:	446
Average score:	0 (0 votes)
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Other data

Secondary language:	English
Secondary title:	ǂThe ǂinfluence of malt flour addition on quality of wheat bread
Secondary keywords:	bakery products;bread;wheat bread;additives;bakery additives;enzymes;malt flour;bread staling;specific volume of bread;hardness of bread;
URN:	pdf
Type (COBISS):	Undergraduate thesis
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	IX, 49 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;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;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;
ID:	23437