Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba

Dobrijević, Martina

prikaz prve stranice dokumenta Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba

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undergraduate thesis

Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:440733

Dobrijević, Martina

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

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APA 6th Edition

Dobrijević, M. (2011). Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:440733

MLA 8th Edition

Dobrijević, Martina. "Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:440733

Chicago 17th Edition

Dobrijević, Martina. "Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:440733

Harvard

Dobrijević, M. (2011). 'Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 31 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:440733

Vancouver

Dobrijević M. Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 31] Available at: https://urn.nsk.hr/urn:nbn:hr:159:440733

IEEE

M. Dobrijević, "Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:440733

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:440733

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Metadata

Title	Utjecaj uvjeta ekstruzije na fizikalno-kemijska svojstva škroba
Title (english)	Influence of extrusion cooking on physico-chemical properties of starch
Author	Martina Dobrijević
Mentor	Duška Ćurić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Cereal Chemistry and Technology) Zagreb
Defense date and country	2011-09-15, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Škrob i brašno predstavljaju glavne sastojke u mješavinama sirovina za proizvodnju ekstrudiranih proizvoda. Poznavanje promjena fizikalno-kemijskih svojstava do kojih dolazi tijekom prerade, omogućava definiranje kakvoće sirovina potrebnih za proizvodnju određene vrste proizvoda. Fizikalna svojstva sirovina promatraju se u funkciji veličina karakterističnih za uvjete proizvodnje i skladištenja gotovih proizvoda. Za proizvodnju proizvoda kao što su žitarice za doručak, grickalice i mnogih drugih koristi se proces ekstruzije.
Abstract (english)	Starch and flour present main ingredients in raw material for producing extruded products. Knowledge of changes in physico-chemical characteristics during processing allow to define quality of raw materials necessary for producing certain types of product. Physical characteristic of raw materials are observed to be in term of producing and storage of final products. For products like breakfast cereals, snacks and others we use process of extrusion.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:440733
Study programme	Title: Food Technology Study programme type: university Study level: undergraduate Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-05-19 08:09:28