The effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the baking industry

Vorster, Sanetta Henrietta (1993)

Thesis (M. in Home Economics) -- University of Stellenbosch, 1993.

One copy microfiche.

Full text to be digitised and attached to bibliographic record.

Thesis

Please refer to this item in SUNScholar by using the following persistent URL: http://hdl.handle.net/10019.1/58166
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