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Surdegsbröd och Jästbröd:
En sensorisk studie om smakskillnader i bröd med olika jäsningsagens
Queckfeldt Patychakis, Melina
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2019 (Swedish)
Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE credits
Student 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-76739
OAI: oai:DiVA.org:oru-76739
DiVA, id:
diva2:1354458
External cooperation
Hjulsjö 103
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Tham, Wilhelm
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Examiners
Jonsson, Inger M
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Available from:
2019-10-01
Created:
2019-09-25
Last updated:
2019-10-01
Bibliographically approved
Open Access in DiVA
fulltext
(474 kB)
2151 downloads
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FULLTEXT01.pdf
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474 kB
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5e979d2274f15ef0a91d8d3d1b95bda3940841b6c9635059092e633050cac302506ada09fb874eddf5c77e44eeeb52a099b7c16afb8a067b4a64da367369ebdb
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School of Hospitality, Culinary Arts & Meal Science
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Social Sciences
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Total: 2151 downloads
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Permanent link
https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-76739
Direct link
http://www.diva-portal.org/smash/record.jsf?pid=diva2:1354458
Cite
Citation style
apa
ieee
modern-language-association-8th-edition
vancouver
Other 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
de-DE
en-GB
en-US
fi-FI
nn-NO
nn-NB
sv-SE
Other locale
More languages
Output format
html
text
asciidoc
rtf
html
text
asciidoc
rtf
Create
Close
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