Formula and process optimization of nachos baked with infrared heating
dc.contributor.author | Eliasson, Lovisa | |
dc.contributor.department | Chalmers tekniska högskola / Institutionen för kemi- och bioteknik | sv |
dc.contributor.department | Chalmers University of Technology / Department of Chemical and Biological Engineering | en |
dc.date.accessioned | 2019-07-03T12:59:20Z | |
dc.date.available | 2019-07-03T12:59:20Z | |
dc.date.issued | 2011 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12380/163037 | |
dc.language.iso | eng | |
dc.setspec.uppsok | PhysicsChemistryMaths | |
dc.subject | Kemi | |
dc.subject | Livsmedelsvetenskap | |
dc.subject | Chemical Sciences | |
dc.subject | Food Science | |
dc.title | Formula and process optimization of nachos baked with infrared heating | |
dc.type.degree | Examensarbete för masterexamen | sv |
dc.type.degree | Master Thesis | en |
dc.type.uppsok | H |