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