Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Dozan, Tea"'
Autor:
Dozan, Tea
Šećer , kao važan sastojak većine prehrambenih proizvoda, utječe na protočnost i reološka svojstva konačnih proizvoda. Kao zamjena za šećer, u današnje se vrijeme sve više prepoznaje potencijal biljke Stevia rebaudiana (Bertoni), čiji se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::d4b8e2c6b7a7b35c4e1bc50b372433dd
https://www.bib.irb.hr/727018
https://www.bib.irb.hr/727018
Sugar is one of the most widely used food ingredients nowadays. Form of the sugar used, crystal or powder, strongly influences product rheology, which is of great importance for sugar and food handling industry. Recently, consumer’s demands for foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::ed707a647775fd27b2939b70e40f1c7f
https://www.bib.irb.hr/728945
https://www.bib.irb.hr/728945
Sugar is an essential food powder used in great quantities in households and food industry. Besides providing a sweet taste to food products, it is also responsible for prevention of microbial growth and texture enhancement. In industry surroundings,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5fe0cc55912c3b48848a280618b23152
https://doi.org/664-492.2:547.918
https://doi.org/664-492.2:547.918
Stevia rebaudiana (Bertoni) glycosides are extensively used as a high intensity sweetener with low calorie value. Glycosides are extracted from leaves to obtain steviosides and rebaudiosides as sweet components. According to EU and Croatian regulatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::ab5e8218f3115b22cec4611b2fccbb63
https://www.bib.irb.hr/728954
https://www.bib.irb.hr/728954
Autor:
Dozan, Tea
Šećer , kao važan sastojak većine prehrambenih proizvoda, utječe na protočnost i reološka svojstva konačnih proizvoda. Kao zamjena za šećer, u današnje se vrijeme sve više prepoznaje potencijal biljke Stevia rebaudiana (Bertoni), čiji se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::4bb8be514eb9d0b4d896759d2b52da2c
https://www.bib.irb.hr/764735
https://www.bib.irb.hr/764735