Enzymes as baking aids

Kaisa Poutanen, Elina Luonteri, Maija Tenkanen, Karin Autio, Pirkko Forssell

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Original languageEnglish
Title of host publicationBiotechnology in the food chain
Subtitle of host publicationNew tools and applications for future foods
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
ISBN (Print)951-38-4568-0
Publication statusPublished - 1997
MoE publication typeA4 Article in a conference publication
EventBiotechnology in the Food Chain: New tools and applications for future foods - Helsinki, Finland
Duration: 28 Jan 199830 Jan 1998

Publication series

SeriesVTT Symposium


ConferenceBiotechnology in the Food Chain

Cite this

Poutanen, K., Luonteri, E., Tenkanen, M., Autio, K., & Forssell, P. (1997). Enzymes as baking aids. In Biotechnology in the food chain: New tools and applications for future foods (pp. 67-73). VTT Technical Research Centre of Finland. VTT Symposium, No. 177