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Gråärtans potential i dessertens värld:: Sensorisk analys av baljväxtbaserade brownies
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2018 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2018.
Keywords [sv]
Nutrition, Gastronomi, Sensorik, Gråärt, produktutveckling, Pisum Stivum, konsumenter, utbilda sensorisk panel, baljväxter, sensorik och kvalité, hållbar mat.
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-68659OAI: oai:DiVA.org:oru-68659DiVA, id: diva2:1243364
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2019-10-01 Created: 2018-08-31 Last updated: 2019-10-01Bibliographically approved

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fulltext(705 kB)2 downloads
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File name FULLTEXT01.pdfFile size 705 kBChecksum SHA-512
5cc4bef30357b11032378d5ffeaa5b53c87758302c305a93e1246c6522176904ab8af80eb2da35759b6771aedf89ed4b0815079a9fc18d1e2f6952efffc09b0f
Type fulltextMimetype application/pdf

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CiteExportLink to record
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Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf