Senzorična kakovost in stabilnost paradižnikovih omak z zmanjšano vsebnostjo kuhinjske soli in različnimi zgoščevali

Abstract

Keywords

Data

Language:	Slovenian
Year of publishing:	2012
Source:	Ljubljana
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[A. Perović]
UDC:	641.8:664.22/.25+664.41:543.92
COBISS:	4041336
Views:	1260
Downloads:	333
Average score:	0 (0 votes)
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Other data

Secondary language:	English
Secondary title:	Sensory quality and stability of tomato sauces with reduced content of table salt and various thickeners
Secondary keywords:	sauces;tomato sauces;table salt;salt reduction;sauce thickeners;corn starch;wheat flour;gluten-free flour;sensory properties;rheological properties;viscosity;texture;pH;
Type (COBISS):	Undergraduate thesis
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	X, 53 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;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;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;edible minerals;živila mineralnega izvora;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;
ID:	23625