Effects of sourdough process parameters on the volume and shelf-life of wheat bread

Kati Katina, Kaisa Poutanen, Karin Autio

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

Original language	English
Title of host publication	AACC Annual Meeting
Publisher	American Association of Cereal Chemists (AACC)
Publication status	Published - 2002
MoE publication type	Not Eligible
Event	87th AACC Annual Meeting - Montreal, Canada Duration: 13 Oct 2002 → 17 Oct 2002

Cite this

@inproceedings{e670b15bc8484d1da1d4cdcb67012052,

title = "Effects of sourdough process parameters on the volume and shelf-life of wheat bread",

author = "Kati Katina and Kaisa Poutanen and Karin Autio",

note = "No ISBN/ISSN found for the proceedings; 87th AACC Annual Meeting ; Conference date: 13-10-2002 Through 17-10-2002",

year = "2002",

language = "English",

booktitle = "AACC Annual Meeting",

publisher = "American Association of Cereal Chemists (AACC)",

address = "United States",

}

TY - GEN

T1 - Effects of sourdough process parameters on the volume and shelf-life of wheat bread

AU - Katina, Kati

AU - Poutanen, Kaisa

AU - Autio, Karin

N1 - No ISBN/ISSN found for the proceedings

PY - 2002

Y1 - 2002

M3 - Conference article in proceedings

BT - AACC Annual Meeting

PB - American Association of Cereal Chemists (AACC)

T2 - 87th AACC Annual Meeting

Y2 - 13 October 2002 through 17 October 2002

ER -