Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs

Laura Flander, X. Rouau, M. Morel, Tuulikki Seppänen-Laakso, Kristiina Kruus, Johanna Buchert, Karin Autio

Research output: Contribution to conferenceConference articleScientific

Original languageEnglish
Publication statusPublished - 2006
MoE publication typeNot Eligible
EventWorld Grains Summit: Foods and Beverages - San Francisco, United States
Duration: 17 Sep 200620 Sep 2006

Conference

ConferenceWorld Grains Summit: Foods and Beverages
CountryUnited States
CitySan Francisco
Period17/09/0620/09/06

Cite this

Flander, L., Rouau, X., Morel, M., Seppänen-Laakso, T., Kruus, K., Buchert, J., & Autio, K. (2006). Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs. Paper presented at World Grains Summit: Foods and Beverages, San Francisco, United States.