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Chokladsorbet: En sensorisk studie om smak och textur för olika chokladsorter i sorbet
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
2015 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2015.
Keyword [en]
Chocolate sorbet, QDA, agar, pectine, texture, flavour, frozen desserts
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-46793OAI: oai:DiVA.org:oru-46793DiVA: diva2:874007
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2015-11-25 Created: 2015-11-25 Last updated: 2015-11-25Bibliographically approved

Open Access in DiVA

fulltext(1061 kB)202 downloads
File information
File name FULLTEXT01.pdfFile size 1061 kBChecksum SHA-512
cf235e29bdb9e35069bda3ced90c94d4ee0ff6e4bf2d7de143bd8e859b502e2eeb9786f2081e40418b5d1635e194fc897c6e715e5510998b5003df97c67f2df0
Type fulltextMimetype application/pdf

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School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden
Social Sciences

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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