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“Grön” Pannacotta: – Sensorisk profilering med vegetariska stabiliseringsmedel
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]
Locust bean gum, agar, pectin, carrageenan, hydrocolloid.
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-68705OAI: oai:DiVA.org:oru-68705DiVA, id: diva2:1244640
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2019-10-01 Created: 2018-09-03 Last updated: 2019-10-01Bibliographically approved

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fulltext(521 kB)6 downloads
File information
File name FULLTEXT01.pdfFile size 521 kBChecksum SHA-512
db37b91086cae97dd48c79775dd7957bc8690aea9869b404f7c0f9502159c66063c4420a04b50addbe1a5c359b9166640c69705530b5a8678f31613564dd31dc
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • 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