The effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the baking industry
Date
1993
Authors
Vorster, Sanetta Henrietta
Journal Title
Journal ISSN
Volume Title
Publisher
Stellenbosch : Stellenbosch University
Abstract
Description
Thesis (M. in Home Economics) -- University of Stellenbosch, 1993.
One copy microfiche.
Full text to be digitised and attached to bibliographic record.
One copy microfiche.
Full text to be digitised and attached to bibliographic record.
Keywords
Bread -- Analysis -- Cost effectiveness, Dough -- Testing, Bread industry, Dissertations -- Home economics