Search Results - "Bread Analysis Cost effectiveness" :: FRELIP Discovery

Search alternatives:

bread »
- broad (Expand Search)
cost »
- most (Expand Search)
- post (Expand Search)

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

Published 2012
Subjects: “…Bread -- Analysis -- Cost effectiveness…”

Get full text

Full Text Available
Access Full Text at Repository
Thesis

Standalone Record Save to List
Saved in: