To Örebro University

oru.seÖrebro University Publications
Change search
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
Surdegscroissanter: En sensorisk studie av upplevt gillande hos konsumenter
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2021 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Sourdough croissants : A sensory evaluation of perceived liking among consumers (English)
Place, publisher, year, edition, pages
2021.
Keywords [en]
Fermentation conditions, resources, croissant, craftsmanship, sourdough
Keywords [sv]
jäsningförhållanden, resurser, croissant, hantverk, surdeg
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-109766OAI: oai:DiVA.org:oru-109766DiVA, id: diva2:1812848
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2023-12-14 Created: 2023-11-17 Last updated: 2023-12-14Bibliographically approved

Open Access in DiVA

No full text in DiVA

By organisation
School of Hospitality, Culinary Arts & Meal Science
Social Sciences

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 95 hits
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