Enzymes as stabilizers of bread structure

Laura Flander, Marjatta Salmenkallio-Marttila, Maija Tenkanen, Karin Autio, Kaisa Poutanen

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

Original language	English
Title of host publication	1999 AACC Annual Meeting
Publisher	American Association of Cereal Chemists (AACC)
Publication status	Published - 1999
MoE publication type	Not Eligible
Event	84th AACC Annual Meeting - Seattle, United States Duration: 31 Oct 1999 → 3 Nov 1999

Cite this

@inbook{7cd8224660a143f394730543f2e40c66,

title = "Enzymes as stabilizers of bread structure",

author = "Laura Flander and Marjatta Salmenkallio-Marttila and Maija Tenkanen and Karin Autio and Kaisa Poutanen",

note = "L; 84th AACC Annual Meeting ; Conference date: 31-10-1999 Through 03-11-1999",

year = "1999",

language = "English",

booktitle = "1999 AACC Annual Meeting",

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

address = "United States",

}

TY - CHAP

T1 - Enzymes as stabilizers of bread structure

AU - Flander, Laura

AU - Salmenkallio-Marttila, Marjatta

AU - Tenkanen, Maija

AU - Autio, Karin

AU - Poutanen, Kaisa

N1 - L

PY - 1999

Y1 - 1999

M3 - Conference abstract in proceedings

BT - 1999 AACC Annual Meeting

PB - American Association of Cereal Chemists (AACC)

T2 - 84th AACC Annual Meeting

Y2 - 31 October 1999 through 3 November 1999

ER -