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

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

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Bibliographic Details
Main Author:	Vorster, Sanetta Henrietta
Other Authors:	Stellenbosch University. Faculty of . Dept. of .
Format:	Thesis
Language:	en_ZA
Published:	Stellenbosch : Stellenbosch University 2012
Subjects:	Bread > Analysis > Cost effectiveness Dough > Testing Bread industry Dissertations > Home economics
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Internet

http://hdl.handle.net/10019.1/58166