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 proceedingConference article in proceedingsScientific

Original languageEnglish
Title of host publicationAACC Annual Meeting
PublisherAACC American Association of Cereal Chemists
Publication statusPublished - 2002
MoE publication typeNot Eligible
Event87th AACC Annual Meeting - Montreal, Canada
Duration: 13 Oct 200217 Oct 2002

Conference

Conference87th AACC Annual Meeting
CountryCanada
CityMontreal
Period13/10/0217/10/02

Cite this

Katina, K., Poutanen, K., & Autio, K. (2002). Effects of sourdough process parameters on the volume and shelf-life of wheat bread. In AACC Annual Meeting [139] AACC American Association of Cereal Chemists.