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المؤلفون: Govekar, Katja
المساهمون: Golob, Terezija
مصطلحات موضوعية: pekarstvo, phosphates, vsebnost fosfatov, baking, sponge cakes, senzorična analiza, spectrophotometric methods, pecilni prašek, fosfati, teksturne lastnosti, sensory analysis, baking powders, udc:664.64:543.2/.9, CO2, biskviti, content of phosphates, spektrofotometrične metode, texture profile analysis
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::98be7d47ad3f224ae1578a7eec04ee3e
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=1364