High pressure freezing of dough

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review

Original language	English
Title of host publication	Proceedings of the 4th International Symposium on Food Rheology and Structure
Subtitle of host publication	ISFRS 2006
Pages	751-752
Publication status	Published - 2006
MoE publication type	A4 Article in a conference publication
Event	4th International Symposium on Food Rheology and Structure, ISFRS 2006 - Zurich, Switzerland Duration: 19 Feb 2006 → 23 Feb 2006

Conference	4th International Symposium on Food Rheology and Structure, ISFRS 2006
Abbreviated title	ISFRS 2006
Country	Switzerland
City	Zurich
Period	19/02/06 → 23/02/06

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) https://isfrs.agrl.ethz.ch/isfrs/proc_2006/ISFRS_Abstracts_2006.pdf

@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",

note = "4th International Symposium on Food Rheology and Structure, ISFRS 2006, ISFRS 2006 ; Conference date: 19-02-2006 Through 23-02-2006",

}

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

T2 - 4th International Symposium on Food Rheology and Structure, ISFRS 2006

Y2 - 19 February 2006 through 23 February 2006

ER -