Factors influencing enzymatic modification of bran at low water content

    Research output: Contribution to conferenceConference articleScientific

    Original languageEnglish
    Publication statusPublished - 2011
    MoE publication typeNot Eligible
    EventC&E Spring Meeting 2011 - Texture, Flavour and Taste - Freising-Weihenstephan, Germany
    Duration: 11 Apr 201113 Apr 2011

    Conference

    ConferenceC&E Spring Meeting 2011 - Texture, Flavour and Taste
    CountryGermany
    CityFreising-Weihenstephan
    Period11/04/1113/04/11

    Cite this