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1Dissertation/ Thesis
المؤلفون: Kržin, Maja
المساهمون: Lušnic Polak, Mateja
مصطلحات موضوعية: biskvit, nadomestki sladkorja, sladila, eritritol, ksilitol, trehaloza, agavin sirup, kemijska analiza, energijska vrednost, senzorična analiza, tekstura, barva, sponge cake, sucrose substitutes, sweeteners, erythritol, xylitol, trehalose, agave syrup, chemical analysis, energy value, sensory analysis, texture, color, info:eu-repo/classification/udc/664.68:664.162.8:543.2/.9
وصف الملف: application/pdf
Relation: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=159593; https://repozitorij.uni-lj.si/Dokument.php?id=187684&dn=; https://plus.cobiss.net/cobiss/si/sl/bib/201816579; http://hdl.handle.net/20.500.12556/RUL-159593
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2
المؤلفون: Lesjak, Monika
المساهمون: Lušnic Polak, Mateja
مصطلحات موضوعية: udc:664.68:664.644.4:641.1:543.2/.9, nutritional value, reološke lastnosti, sojine tropine, soya hulls, senzorična analiza, fizikalno-kemijske lastnosti, hranilna vrednost, teksturne lastnosti, physico-chemical properties, proteins, sensory analysis, biskvit, rheological properties, sojin izolat, soya protein isolate, beljakovine, sponge cake, texture
وصف الملف: application/pdf
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3Dissertation/ Thesis
المؤلفون: Vraničar, Katja
المساهمون: Bertoncelj, Jasna
مصطلحات موضوعية: biskvit, prehranska vlaknina, inulin, NUTRIOSE®, ovsena vlaknina, preoblikovanje živil, hranilna vrednost, kemijska analiza, senzorična analiza, tekstura, barva, volumen, sponge cake, dietary fibre, oat fibre, food reformulation, nutritional value, chemical analysis, sensory analysis, texture, colour, volume, info:eu-repo/classification/udc/664.68:664.644.6:641.1:543.2/.9
وصف الملف: application/pdf
Relation: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=145222; https://repozitorij.uni-lj.si/Dokument.php?id=167938&dn=; https://plus.cobiss.net/cobiss/si/sl/bib/149197571; http://hdl.handle.net/20.500.12556/RUL-145222
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4Dissertation/ Thesis
المؤلفون: Lesjak, Monika
المساهمون: Lušnic Polak, Mateja
مصطلحات موضوعية: biskvit, beljakovine, sojin izolat, sojine tropine, senzorična analiza, teksturne lastnosti, reološke lastnosti, fizikalno-kemijske lastnosti, hranilna vrednost, sponge cake, proteins, soya protein isolate, soya hulls, sensory analysis, texture, rheological properties, physico-chemical properties, nutritional value, info:eu-repo/classification/udc/664.68:664.644.4:641.1:543.2/.9
وصف الملف: application/pdf
Relation: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=144099; https://repozitorij.uni-lj.si/Dokument.php?id=166237&dn=; https://plus.cobiss.net/cobiss/si/sl/bib/140308227; http://hdl.handle.net/20.500.12556/RUL-144099
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5
المؤلفون: Kumer, Urška
المساهمون: Lušnic Polak, Mateja
مصطلحات موضوعية: kemijska analiza, tekstura, colour, dietary fibre, krompirjeva vlaknina, senzorična analiza, vlaknina citrusov, potato fibre, citrus fibre, indijski trpotec, sensory analysis, bambusova vlaknina, biskvit, energy value, prehranska vlaknina, psyllium, barva, fine bakery products, chemical analysis, udc:664.68:664.644.6:543.2/.9, energijska vrednost, sponge cake, bamboo fibre, texture, fini pekovski izdelki
وصف الملف: application/pdf
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6
المؤلفون: Kozamernik, Mark
المساهمون: Polak, Tomaž
مصطلحات موضوعية: antioksidanti, senzorične lastnosti, Glycine max, spermine, sojina moka, soy flour, biskvit, fat, udc:664.64+664.68:612.3:641.1, spermidine, sensory properties, soja, beljakovine, soybean, maščobe, INFOGEST 2.0, digestiblity, teksturne lastnosti, proteins, antioxidants, aroma, textural properties, prebavljivost, sponge cake, spermin, spermidin
وصف الملف: application/pdf
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7Dissertation/ Thesis
المؤلفون: Kumer, Urška
المساهمون: Lušnic Polak, Mateja
مصطلحات موضوعية: biskvit, fini pekovski izdelki, prehranska vlaknina, indijski trpotec, bambusova vlaknina, vlaknina citrusov, krompirjeva vlaknina, tekstura, kemijska analiza, energijska vrednost, senzorična analiza, barva, sponge cake, fine bakery products, dietary fibre, psyllium, bamboo fibre, citrus fibre, potato fibre, texture, chemical analysis, energy value, sensory analysis, colour, info:eu-repo/classification/udc/664.68:664.644.6:543.2/.9
وصف الملف: application/pdf
Relation: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=139838; https://repozitorij.uni-lj.si/Dokument.php?id=160470&dn=; https://plus.cobiss.net/cobiss/si/sl/bib/120608003; http://hdl.handle.net/20.500.12556/RUL-139838
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8Dissertation/ Thesis
المؤلفون: Kozamernik, Mark
المساهمون: Polak, Tomaž
مصطلحات موضوعية: biskvit, soja, Glycine max, sojina moka, prebavljivost, INFOGEST 2.0, beljakovine, maščobe, spermin, spermidin, antioksidanti, aroma, senzorične lastnosti, teksturne lastnosti, sponge cake, soybean, soy flour, digestiblity, proteins, fat, spermine, spermidine, antioxidants, sensory properties, textural properties, info:eu-repo/classification/udc/664.64+664.68:612.3:641.1
وصف الملف: application/pdf
Relation: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=138302; https://repozitorij.uni-lj.si/Dokument.php?id=158583&dn=; https://plus.cobiss.net/cobiss/si/sl/bib/115419395; http://hdl.handle.net/20.500.12556/RUL-138302
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9
المؤلفون: Prezelj, Leja
المساهمون: Košmerl, Tatjana
مصطلحات موضوعية: biskvit, bakery products, pekovski izdelki, cream of tartar, recrystallization, udc:664.654.2:663.26, vinski kamen, baking agents, prekristalizacija, vzhajalna sredstva, kalijev hidrogentartrat, cakes, potassium hydrogen tartrate
وصف الملف: application/pdf
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10
المؤلفون: Koljđeraj, Antonio
المساهمون: Jukić, Marko
مصطلحات موضوعية: biskvit, ječmeno sladno brašno, redukcija saharoze, malted barley flour, reduced sucrose addition, sponge cake, BIOTECHNICAL SCIENCES. Food Technology. Engineering, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo
وصف الملف: application/pdf
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11Dissertation/ Thesis
المؤلفون: Koljđeraj, Antonio
المساهمون: Jukić, Marko
مصطلحات موضوعية: biskvit, ječmeno sladno brašno, redukcija saharoze, sponge cake, malted barley flour, reduced sucrose addition, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo, BIOTECHNICAL SCIENCES. Food Technology. Engineering
وصف الملف: application/pdf
Relation: https://repozitorij.unios.hr/islandora/object/ptfos:2126; https://urn.nsk.hr/urn:nbn:hr:109:987148; https://repozitorij.unios.hr/islandora/object/ptfos:2126/datastream/PDF
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12Dissertation/ Thesis
المؤلفون: Prezelj, Leja
المساهمون: Košmerl, Tatjana
مصطلحات موضوعية: vinski kamen, prekristalizacija, kalijev hidrogentartrat, vzhajalna sredstva, pekovski izdelki, biskvit, cream of tartar, recrystallization, potassium hydrogen tartrate, baking agents, bakery products, cakes, info:eu-repo/classification/udc/664.654.2:663.26
وصف الملف: application/pdf
Relation: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=118213; https://repozitorij.uni-lj.si/Dokument.php?id=132557&dn=; https://plus.si.cobiss.net/opac7/bib/26443011?lang=sl