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Kan röda alger ersätta gelatin och ägg i vit chokladmousse? : En jämförande studie om vegetabiliska och animaliska konsistensgivare / Can red algae replace gelatine and egg in white chocolate mousse? : A comparative study of vegetable and animal texture agents

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1. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-85932

Identifer	oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:oru-85932
Date	January 2020
Creators	Håkansson, Mikaela
Publisher	Örebro universitet, Restaurang- och hotellhögskolan
Source Sets	DiVA Archive at Upsalla University
Language	Swedish
Detected Language	Swedish
Type	Student thesis, info:eu-repo/semantics/bachelorThesis, text
Format	application/pdf
Rights	info:eu-repo/semantics/openAccess