High pressure freezing of dough

Martina Lille, Karin Autio

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

Original languageEnglish
Title of host publicationProceedings of the 4th International Symposium on Food Rheology and Structure
Subtitle of host publicationISFRS 2006
Pages751-752
Publication statusPublished - 2006
MoE publication typeA4 Article in a conference publication
Event4th International Symposium on Food Rheology and Structure, ISFRS 2006 - Zurich, Switzerland
Duration: 19 Feb 200623 Feb 2006

Conference

Conference4th International Symposium on Food Rheology and Structure, ISFRS 2006
Abbreviated titleISFRS 2006
CountrySwitzerland
CityZurich
Period19/02/0623/02/06

Keywords

  • high pressure
  • freezing
  • dough
  • rheology
  • yeasts

Cite this

Lille, M., & Autio, K. (2006). High pressure freezing of dough. In Proceedings of the 4th International Symposium on Food Rheology and Structure: ISFRS 2006 (pp. 751-752)
Lille, Martina ; Autio, Karin. / High pressure freezing of dough. Proceedings of the 4th International Symposium on Food Rheology and Structure: ISFRS 2006. 2006. pp. 751-752
@inproceedings{2bcff6960741446ab0952f201b28edf7,
title = "High pressure freezing of dough",
keywords = "high pressure, freezing, dough, rheology, yeasts",
author = "Martina Lille and Karin Autio",
year = "2006",
language = "English",
isbn = "3-905609-25-8",
pages = "751--752",
booktitle = "Proceedings of the 4th International Symposium on Food Rheology and Structure",

}

Lille, M & Autio, K 2006, High pressure freezing of dough. in Proceedings of the 4th International Symposium on Food Rheology and Structure: ISFRS 2006. pp. 751-752, 4th International Symposium on Food Rheology and Structure, ISFRS 2006, Zurich, Switzerland, 19/02/06.

High pressure freezing of dough. / Lille, Martina; Autio, Karin.

Proceedings of the 4th International Symposium on Food Rheology and Structure: ISFRS 2006. 2006. p. 751-752.

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

TY - GEN

T1 - High pressure freezing of dough

AU - Lille, Martina

AU - Autio, Karin

PY - 2006

Y1 - 2006

KW - high pressure

KW - freezing

KW - dough

KW - rheology

KW - yeasts

M3 - Conference article in proceedings

SN - 3-905609-25-8

SP - 751

EP - 752

BT - Proceedings of the 4th International Symposium on Food Rheology and Structure

ER -

Lille M, Autio K. High pressure freezing of dough. In Proceedings of the 4th International Symposium on Food Rheology and Structure: ISFRS 2006. 2006. p. 751-752