The effect of laccase and xylanase on wheat and oat doughs

Laura Flander, Xavier Rouau, Marie-Hélène Morel, Kristiina Kruus, Johanna Buchert, Karin Autio

Research output: Contribution to conferenceConference articleScientific

Original languageEnglish
Publication statusPublished - 2005
MoE publication typeNot Eligible
Event4th European Symposium on Enzymes in Grain Processing, ESEGP-4 - Nantes, France
Duration: 6 Jun 20058 Jun 2005

Conference

Conference4th European Symposium on Enzymes in Grain Processing, ESEGP-4
CountryFrance
CityNantes
Period6/06/058/06/05

Cite this

Flander, L., Rouau, X., Morel, M-H., Kruus, K., Buchert, J., & Autio, K. (2005). The effect of laccase and xylanase on wheat and oat doughs. Paper presented at 4th European Symposium on Enzymes in Grain Processing, ESEGP-4, Nantes, France.