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1. Vpliv kislega testa na kakovost toasta

Author

Kušar, Nataša and Plestenjak, Andrej

Subjects
freshness, senzorične lastnosti, bakery products, sourdough, pekovski izdelki, kislo testo, udc:664.66.002:543.9:539.53:579.67, trajnost svežine sredice toasta, mlečnokislinske bakterije, kislinska stopnja, pH value, lactic acid bacteria, acidity level, vrednost pH, plesni, sensory properties, shelf life, toast, toast bread, moulds
Published
2014

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