Flavour of rye bread made with scalded flour

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

Original language	English
Title of host publication	Using cereal science and technology for the benefit of consumers
Editors	S.P. Cauvain, S Salmon, L.S. Young
Number of pages	5
Publisher	British Welding Research Association
Publication date	2005
Pages	1-5
ISBN (Print)	1855739615
Publication status	Published - 2005
Event	International ICC Cereal & Bread Congress - Harrogate, United Kingdom Duration: 24 May 2004 → 26 May 2004 Conference number: 12

Conference	International ICC Cereal & Bread Congress
Number	12
Country/Territory	United Kingdom
City	Harrogate
Period	24/05/2004 → 26/05/2004

Cite this

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. ed. / S.P. Cauvain; S Salmon; L.S. Young. British Welding Research Association, 2005. p. 1-5.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

@inproceedings{ecd2b400a1bf11ddb6ae000ea68e967b,

title = "Flavour of rye bread made with scalded flour",

author = "Petersen, {Mikael Agerlin} and Hansen, {{\AA}se Solvejg} and A. Venskaityte and G. Juodeikiene and A. Sventickaite",

year = "2005",

language = "English",

isbn = "1855739615",

pages = "1--5",

editor = "S.P. Cauvain and S Salmon and L.S. Young",

booktitle = "Using cereal science and technology for the benefit of consumers",

publisher = "British Welding Research Association",

note = "International ICC Cereal & Bread Congress ; Conference date: 24-05-2004 Through 26-05-2004",

}

TY - GEN

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 -