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

Research output: Contribution to conference › Conference article › Scientific

Original language	English
Publication status	Published - 2006
MoE publication type	Not Eligible
Event	World Grains Summit: Foods and Beverages - San Francisco, United States Duration: 17 Sept 2006 → 20 Sept 2006

Conference	World Grains Summit: Foods and Beverages
Country/Territory	United States
City	San Francisco
Period	17/09/06 → 20/09/06

Cite this

@conference{baf07c8a4e594af4aceb71ff87391444,

title = "Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs",

author = "Laura Flander and X. Rouau and M. Morel and Tuulikki Sepp{\"a}nen-Laakso and Kristiina Kruus and Johanna Buchert and Karin Autio",

year = "2006",

language = "English",

note = "World Grains Summit: Foods and Beverages ; Conference date: 17-09-2006 Through 20-09-2006",

}

TY - CONF

T1 - Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs

AU - Flander, Laura

AU - Rouau, X.

AU - Morel, M.

AU - Seppänen-Laakso, Tuulikki

AU - Kruus, Kristiina

AU - Buchert, Johanna

AU - Autio, Karin

PY - 2006

Y1 - 2006

M3 - Conference article

T2 - World Grains Summit: Foods and Beverages

Y2 - 17 September 2006 through 20 September 2006

ER -