Understanding the changes in the bread component of ready to eat sandwiches where consumers observation of 'Dry and Stale' limits shelf life
This research constitutes a scientific insight to consumers’ feedback indicating that the bread in two commercial ready-to-eat sandwiches becomes drier over storage. These sandwiches were i) ham, mustard and mayonnaise sandwich and ii) ham, farmhouse cheese and pickle sandwich. The techniques used i...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2018
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| Online Access: | https://eprints.nottingham.ac.uk/51894/ |