Modification of bread crust flavour with enzymes and flavour precursors

Wender Bredie; Marinke Boesveld; Magni Martens; Lone Dybdal

Modification of bread crust flavour with enzymes and flavour precursors

Wender Bredie, Marinke Boesveld, Magni Martens, Lone Dybdal

Originalsprog	Engelsk
Publikationsdato	2005
Antal sider	1
Status	Udgivet - 2005
Begivenhed	Pangborn Sensory Science Symposium - North Yorkshire, Storbritannien Varighed: 7 aug. 2005 → 11 aug. 2005 Konferencens nummer: 6

Konference

Konference	Pangborn Sensory Science Symposium
Nummer	6
Land/Område	Storbritannien
By	North Yorkshire
Periode	07/08/2005 → 11/08/2005

Citationsformater

@conference{ccd9e380a1bf11ddb6ae000ea68e967b,

title = "Modification of bread crust flavour with enzymes and flavour precursors",

author = "Wender Bredie and Marinke Boesveld and Magni Martens and Lone Dybdal",

note = "Titel p{\aa} proceedings: Programme overview and registration brochure Sider: 1; Pangborn Sensory Science Symposium ; Conference date: 07-08-2005 Through 11-08-2005",

year = "2005",

language = "English",

}