Flavour of rye bread made with scalded flour

Mikael Agerlin Petersen; Åse Solvejg Hansen; A. Venskaityte; G. Juodeikiene; A. Sventickaite

Flavour of rye bread made with scalded flour

Mikael Agerlin Petersen, Åse Solvejg Hansen, A. Venskaityte, G. Juodeikiene, A. Sventickaite

Originalsprog	Engelsk
Titel	Using cereal science and technology for the benefit of consumers
Redaktører	S.P. Cauvain, S Salmon, L.S. Young
Antal sider	5
Forlag	British Welding Research Association
Publikationsdato	2005
Sider	1-5
ISBN (Trykt)	1855739615
Status	Udgivet - 2005
Begivenhed	International ICC Cereal & Bread Congress - Harrogate, Storbritannien Varighed: 24 maj 2004 → 26 maj 2004 Konferencens nummer: 12

Konference

Konference	International ICC Cereal & Bread Congress
Nummer	12
Land/Område	Storbritannien
By	Harrogate
Periode	24/05/2004 → 26/05/2004

Citationsformater

Flavour of rye bread made with scalded flour. / Petersen, Mikael Agerlin ; Hansen, Åse Solvejg; Venskaityte, A. et al.

Using cereal science and technology for the benefit of consumers. red. / S.P. Cauvain; S Salmon; L.S. Young. British Welding Research Association, 2005. s. 1-5.

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning

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T1 - Flavour of rye bread made with scalded flour

AU - Petersen, Mikael Agerlin

AU - Hansen, Åse Solvejg

AU - Venskaityte, A.

AU - Juodeikiene, G.

AU - Sventickaite, A.

N1 - Conference code: 12

PY - 2005

Y1 - 2005

M3 - Article in proceedings

SN - 1855739615

SP - 1

EP - 5

BT - Using cereal science and technology for the benefit of consumers

A2 - Cauvain, S.P.

A2 - Salmon, S

A2 - Young, L.S.

PB - British Welding Research Association

T2 - International ICC Cereal & Bread Congress

Y2 - 24 May 2004 through 26 May 2004

ER -