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1
ODREĐIVANJE UDJELA SAHAROZE U ČOKOLADI METODOM DVOSTRUKE POLARIZACIJE
by
Grgić, Marta
Published 2016
“
... with
confectionery
in general, the next one presents raw materials necessary for the production of chocolate...
”
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Bachelor Thesis
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2
Utjecaj tehnika sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova murve (Morus sp.)
by
Dujmović, Ana-Marija
Published 2014
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Bachelor Thesis
2
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Dujmović, Ana-Marija
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Grgić, Marta
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Topic
BIOTECHNICAL SCIENCES. Biotechnology
1
BIOTECHNICAL SCIENCES. Food Technology
1
BIOTEHNIČKE ZNANOSTI. Biotehnologija
1
BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija
1
anthocyanins
1
antioksidacijski kapacitet
1
antioxidant capacity
1
antocijani
1
chocolate
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drying
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ekstrakcija
1
extraction
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flavonoid
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flavonoidi
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method
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metoda
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mulberry
1
murva
1
polifenoli
1
polyphenols
1
saharoza
1
sucrose
1
sugar
1
sušenje
1
čokolada
1
šećer
1
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Content Provider
Croatian Digital Theses Repository (National and University Library in Zagreb)
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Arctic
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