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

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dc.contributor.authorAlp, Ayse
dc.contributor.departmentChalmers tekniska högskola / Institutionen för kemi- och biotekniksv
dc.contributor.departmentChalmers University of Technology / Department of Chemical and Biological Engineeringen
dc.date.accessioned2019-07-03T12:59:19Z
dc.date.available2019-07-03T12:59:19Z
dc.date.issued2011
dc.identifier.urihttps://hdl.handle.net/20.500.12380/163034
dc.language.isoeng
dc.setspec.uppsokPhysicsChemistryMaths
dc.subjectKemi
dc.subjectLivsmedelsvetenskap
dc.subjectChemical Sciences
dc.subjectFood Science
dc.titleSensory evaluation of bread. Influence of bread preparation, frozen storage temperature and time, and fiber content
dc.type.degreeExamensarbete för masterexamensv
dc.type.degreeMaster Thesisen
dc.type.uppsokH
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