Product improvement and storage study of soft rolls
This study was undertaken with the main objective of improving a given formulation of soft rolls (in the form of hamburger buns). A preliminary study was conducted to identify the product attributes that require improvement. The hamburger buns were characterized as having a dry mouthfeel and a yeast...
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| Muut tekijät: | |
| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
1993.
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