Kakovost pecilnega praška

Abstract

Keywords

Data

Language:	Slovenian
Year of publishing:	2011
Source:	Ljubljana
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[K. Govekar]
UDC:	664.64:543.2/.9
COBISS:	3895160
Views:	1345
Downloads:	285
Average score:	0 (0 votes)
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Other data

Secondary language:	English
Secondary title:	Quality of baking powder
Secondary keywords:	baking;baking powders;sponge cakes;spectrophotometric methods;phosphates;content of phosphates;sensory analysis;texture profile analysis;
Type (COBISS):	Undergraduate thesis
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	X, 62 f., [3] f. pril.
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;chemical methods of analysis;
ID:	23572