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Surdegsbröd och Jästbröd: En sensorisk studie om smakskillnader i bröd med olika jäsningsagens
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2019 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2019.
Keywords [sv]
Surdegsbröd, surdeg, jäst, sensorik, lactobacillus.
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-76739OAI: oai:DiVA.org:oru-76739DiVA, id: diva2:1354458
External cooperation
Hjulsjö 103
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2019-10-01 Created: 2019-09-25 Last updated: 2019-10-01Bibliographically approved

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fulltext(474 kB)7 downloads
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File name FULLTEXT01.pdfFile size 474 kBChecksum SHA-512
5e979d2274f15ef0a91d8d3d1b95bda3940841b6c9635059092e633050cac302506ada09fb874eddf5c77e44eeeb52a099b7c16afb8a067b4a64da367369ebdb
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

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Cite
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
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  • asciidoc
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