Sensory evaluation of bread. Influence of bread preparation, frozen storage temperature and time, and fiber content

Examensarbete för masterexamen

Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12380/163034
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Type: Examensarbete för masterexamen
Master Thesis
Title: Sensory evaluation of bread. Influence of bread preparation, frozen storage temperature and time, and fiber content
Authors: Alp, Ayse
Keywords: Kemi;Livsmedelsvetenskap;Chemical Sciences;Food Science
Issue Date: 2011
Publisher: Chalmers tekniska högskola / Institutionen för kemi- och bioteknik
Chalmers University of Technology / Department of Chemical and Biological Engineering
URI: https://hdl.handle.net/20.500.12380/163034
Collection:Examensarbeten för masterexamen // Master Theses



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