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

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

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.; Juodeikiene, G.; Sventickaite, A.

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

Y2 - 24 May 2004 through 26 May 2004

ER -