Understanding the changes in the bread component of ready to eat sandwiches where consumers observation of 'Dry and Stale' limits shelf life

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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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Bibliographic Details
Main Author:	Fragkiadaki, Evgenia
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2018
Online Access:	https://eprints.nottingham.ac.uk/51894/

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