Impact of wheat sourdough on in vitro starch hydrolysis im wheat tortilla bread
dc.contributor.author | Hidebring, Elin | |
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 | 2019-07-03T12:52:59Z | |
dc.date.available | 2019-07-03T12:52:59Z | |
dc.date.issued | 2012 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12380/160127 | |
dc.language.iso | eng | |
dc.setspec.uppsok | PhysicsChemistryMaths | |
dc.subject | Analytisk kemi | |
dc.subject | Näringslära | |
dc.subject | Livsvetenskaper | |
dc.subject | Analytical Chemistry | |
dc.subject | Nutrition and Dietetics | |
dc.subject | Life Science | |
dc.title | Impact of wheat sourdough on in vitro starch hydrolysis im wheat tortilla bread | |
dc.type.degree | Examensarbete för masterexamen | sv |
dc.type.degree | Master Thesis | en |
dc.type.uppsok | H |