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1
المؤلفون: Petelin, Urša
المساهمون: Demšar, Lea
مصطلحات موضوعية: senzorične lastnosti, brezglutenska moka, sponge cakes, corn starch, fizikalno-kemijske lastnosti, tekstura biskvitov, physico-chemical properties, vsebnost sladkorja, wheat flour, gluten-free flour, sugars, udc:664.68+664.64:641.1:543.2/.9, texture of sponge cakes, pšenična moka, sladkor, koruzni škrob, sensory properties, biskviti, sugar content
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::2486f3c61042215926fcd74a005cb639
https://repozitorij.uni-lj.si/Dokument.php?id=133403&dn= -
2
المؤلفون: Šterk, Miša
المساهمون: Demšar, Lea
مصطلحات موضوعية: tekstura, senzorične lastnosti, brezglutenska moka, colour, sponge cakes, fizikalno-kemijske lastnosti, pecilni prašek, physico-chemical properties, gluten-free flour, wheat flour, način izdelave, udc:664.68:664.64.016:543.2/.9, barva, method of preparation, pšenična moka, sensory properties, biskviti, baking powder, texture
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::a8824dfb62725281bd4f47039f33ae9d
https://hdl.handle.net/20.500.12556/RUL-105242 -
3
المؤلفون: Perović, Anja
المساهمون: Demšar, Lea
مصطلحات موضوعية: kuhinjska sol, zgoščevanje omak, reološke lastnosti, senzorične lastnosti, brezglutenska moka, omake, corn starch, paradižnikove omake, wheat flour, pšenična moka, sensory properties, salt reduction, udc:641.8:664.22/.25+664.41:543.92, tekstura, pH, table salt, sauce thickeners, zmanjševanje soli, gluten-free flour, sauces, rheological properties, viscosity, tomato sauces, koruzni škrob, viskoznost, texture
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::4c33443ecfc7270ed316991ffdd945fe
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=1408