Gråärtans potential i dessertens värld: : Sensorisk analys av baljväxtbaserade brownies

Larsson, Jonathan; Wallin, Samuel

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Gråärtans potential i dessertens värld:: Sensorisk analys av baljväxtbaserade brownies

Larsson, Jonathan

Örebro University, School of Hospitality, Culinary Arts & Meal Science.

Wallin, Samuel

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

Tham, Wilhelm

Westling, Magnus

Examiners

Jonsson, Inger M

Available from: 2019-10-01 Created: 2018-08-31 Last updated: 2019-10-01Bibliographically approved

Open Access in DiVA

fulltext(705 kB)

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Total: 9 downloads

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