Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
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.
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | en_ZA |
| Published: |
Stellenbosch : Stellenbosch University
2012
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
| _version_ | 1867613880748867584 |
|---|---|
| access_status_str | Open Access |
| author | Vorster, Sanetta Henrietta |
| author2 | Stellenbosch University. Faculty of . Dept. of . |
| author_browse | Stellenbosch University. Faculty of . Dept. of . Vorster, Sanetta Henrietta |
| author_facet | Stellenbosch University. Faculty of . Dept. of . Vorster, Sanetta Henrietta |
| author_sort | Vorster, Sanetta Henrietta |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Thesis (M. in Home Economics) -- University of Stellenbosch, 1993. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/58166 |
| institution | Stellenbosch University (South Africa) |
| language | en_ZA |
| last_indexed | 2026-06-10T12:43:10.408Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2012 |
| publishDateRange | 2012 |
| publishDateSort | 2012 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/58166 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 Stellenbosch University. Faculty of . Dept. of . Bread -- Analysis -- Cost effectiveness Dough -- Testing Bread industry Dissertations -- Home economics Thesis (M. in Home Economics) -- University of Stellenbosch, 1993. One copy microfiche. Full text to be digitised and attached to bibliographic record. 2012-08-27T11:38:50Z 2012-08-27T11:38:50Z 1993 Thesis http://hdl.handle.net/10019.1/58166 en_ZA Stellenbosch University 160 leaves : ill. Stellenbosch : Stellenbosch University |
| spellingShingle | Bread -- Analysis -- Cost effectiveness Dough -- Testing Bread industry Dissertations -- Home economics Vorster, Sanetta Henrietta The effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the baking industry |
| title | The effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the baking industry |
| title_full | The effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the baking industry |
| title_fullStr | The effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the baking industry |
| title_full_unstemmed | The effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the baking industry |
| title_short | The effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the baking industry |
| title_sort | effect of oxidant and salt levels on the functional properties and cost effectiveness of open top standard white bread for the baking industry |
| topic | Bread -- Analysis -- Cost effectiveness Dough -- Testing Bread industry Dissertations -- Home economics |
| url | http://hdl.handle.net/10019.1/58166 |
| work_keys_str_mv | AT vorstersanettahenrietta theeffectofoxidantandsaltlevelsonthefunctionalpropertiesandcosteffectivenessofopentopstandardwhitebreadforthebakingindustry AT vorstersanettahenrietta effectofoxidantandsaltlevelsonthefunctionalpropertiesandcosteffectivenessofopentopstandardwhitebreadforthebakingindustry |