| 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
| 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 |
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)
@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 proceeding › Conference article in proceedings › Scientific › peer-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