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pro vyhledávání: '"Kurbanović, Anđela"'
Autor:
Kurbanović, Anđela
Od zrna kakaa mogu se proizvesti tri osnovna tipa čokolada (tamna, mliječna i bijela) koje se međusobno razlikuju po omjeru osnovnih sastojaka. Radi poboljšanja tehnoloških i nutritivnih svojstava u proizvodnji se koriste i određeni emulgatori,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1cd9d7746ed71c5e8de9d3a8c7affb42
https://repository.medri.uniri.hr/islandora/object/medri:4686/datastream/PDF
https://repository.medri.uniri.hr/islandora/object/medri:4686/datastream/PDF
Autor:
Kurbanović, Anđela
Three basic types of chocolate (dark, milk and white) can be produced from cocoa beans, which differ in the ratio of basic ingredients. In order to improve the technological and nutri-tional properties, certain emulsifiers, fibers and natural substit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::b4ce230abc53567ad1e34f1796bb3d92
https://www.bib.irb.hr/1196297
https://www.bib.irb.hr/1196297