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

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dc.contributor.authorVorster, Sanetta Henrietta
dc.contributor.otherStellenbosch University. Faculty of . Dept. of .
dc.date.accessioned2012-08-27T11:38:50Z
dc.date.available2012-08-27T11:38:50Z
dc.date.issued1993
dc.descriptionThesis (M. in Home Economics) -- University of Stellenbosch, 1993.
dc.descriptionOne copy microfiche.
dc.descriptionFull text to be digitised and attached to bibliographic record.
dc.format.extent160 leaves : ill.
dc.identifier.urihttp://hdl.handle.net/10019.1/58166
dc.language.isoen_ZA
dc.publisherStellenbosch : Stellenbosch University
dc.rights.holderStellenbosch University
dc.subjectBread -- Analysis -- Cost effectiveness
dc.subjectDough -- Testing
dc.subjectBread industry
dc.subjectDissertations -- Home economics
dc.titleThe effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the baking industry
dc.typeThesis
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