Formula and process optimization of nachos baked with infrared heating

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dc.contributor.authorEliasson, Lovisa
dc.contributor.departmentChalmers tekniska högskola / Institutionen för kemi- och biotekniksv
dc.contributor.departmentChalmers University of Technology / Department of Chemical and Biological Engineeringen
dc.date.accessioned2019-07-03T12:59:20Z
dc.date.available2019-07-03T12:59:20Z
dc.date.issued2011
dc.identifier.urihttps://hdl.handle.net/20.500.12380/163037
dc.language.isoeng
dc.setspec.uppsokPhysicsChemistryMaths
dc.subjectKemi
dc.subjectLivsmedelsvetenskap
dc.subjectChemical Sciences
dc.subjectFood Science
dc.titleFormula and process optimization of nachos baked with infrared heating
dc.type.degreeExamensarbete för masterexamensv
dc.type.degreeMaster Thesisen
dc.type.uppsokH
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