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Utbyte av gelatin mot pektin i Namelaka
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2020 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2020.
Keywords [sv]
Namelaka, pektin, gelatin, textur
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-85929OAI: oai:DiVA.org:oru-85929DiVA, id: diva2:1470277
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2020-09-24 Created: 2020-09-24 Last updated: 2020-09-24Bibliographically approved

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fulltext(815 kB)471 downloads
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File name FULLTEXT01.pdfFile size 815 kBChecksum SHA-512
cb429fc0e1c36fcf64961b952b50c003a686207e4dbbda75c10e7d4e6ac7ffed0da9dea2049ea12cbae43b5326dd38ecf44633d38dd822ebec6c47b115371944
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

Direct link
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
  • text
  • asciidoc
  • rtf
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