-
1
المؤلفون: Vovk, Mateja
المساهمون: Žlender, Božidar
مصطلحات موضوعية: gotove jedi, zgoščevanje omak, reološke lastnosti, senzorične lastnosti, modificiran koruzni škrob, zgoščevalna sredstva, modified corn starch, omake, wheat flour, storage, rižev škrob, pšenična moka, sensory properties, sauce thickening, tekstura, ready-to-eat meals, heat treatment, starch, rice starch, vinske kremne omake, skladiščenje, toplotna obdelava, udc:664.871:664.22/.25.022.3:543.92, sauces, wine cream sauces, rheological properties, viscosity, škrob, viskoznost, thickening agents, texture
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::5f8927186dec69a7e4060485ad7976df
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=118948