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

Original language	English
Publication date	2005
Number of pages	1
Publication status	Published - 2005
Event	Pangborn Sensory Science Symposium - North Yorkshire, United Kingdom Duration: 7 Aug 2005 → 11 Aug 2005 Conference number: 6

Conference

Conference	Pangborn Sensory Science Symposium
Number	6
Country/Territory	United Kingdom
City	North Yorkshire
Period	07/08/2005 → 11/08/2005

Cite this

@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",

}