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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: 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 -
3
المؤلفون: Špindler, Jan
المساهمون: Novosel, Barbara
مصطلحات موضوعية: krompirjev škrob, vlaga, explosion parameters, moisture, dust explosion, koruzni škrob, prašna eksplozija, starch from corn, eksplozijski parametri, starch from potato
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::9ebca3966a3927776ca7710fd632875c
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=109427 -
4
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