Use of enzymes in frozen dough baking

Janne Räsänen; Mika Vaittinen; Taru Laurikainen; Pirkko Forssell; Kaisa Poutanen; Karin Autio

Use of enzymes in frozen dough baking

Janne Räsänen, Mika Vaittinen, Taru Laurikainen, Pirkko Forssell, Kaisa Poutanen, Karin Autio

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific

Original language	English
Title of host publication	Biotechnology in the food chain
Subtitle of host publication	New tools and applications for future foods
Place of Publication	Espoo
Publisher	VTT Technical Research Centre of Finland
Pages	255-255
ISBN (Print)	951-38-4568-0
Publication status	Published - 1997
Event	Biotechnology in the Food Chain: New tools and applications for future foods - Helsinki, Finland Duration: 28 Jan 1998 → 30 Jan 1998

Publication series

Series	VTT Symposium
Number	177
ISSN	0357-9387

Conference

Conference	Biotechnology in the Food Chain
Country/Territory	Finland
City	Helsinki
Period	28/01/98 → 30/01/98

Cite this

@inbook{5855612fed43411ebe9210b746be5eaf,

title = "Use of enzymes in frozen dough baking",

author = "Janne R{\"a}s{\"a}nen and Mika Vaittinen and Taru Laurikainen and Pirkko Forssell and Kaisa Poutanen and Karin Autio",

year = "1997",

language = "English",

isbn = "951-38-4568-0",

series = "VTT Symposium",

publisher = "VTT Technical Research Centre of Finland",

number = "177",

pages = "255--255",

booktitle = "Biotechnology in the food chain",

address = "Finland",

note = "Biotechnology in the Food Chain : New tools and applications for future foods ; Conference date: 28-01-1998 Through 30-01-1998",

}

Use of enzymes in frozen dough baking. / Räsänen, Janne; Vaittinen, Mika; Laurikainen, Taru; Forssell, Pirkko; Poutanen, Kaisa; Autio, Karin.

Biotechnology in the food chain: New tools and applications for future foods. Espoo : VTT Technical Research Centre of Finland, 1997. p. 255-255 (VTT Symposium; No. 177).

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific

TY - CHAP

T1 - Use of enzymes in frozen dough baking

AU - Räsänen, Janne

AU - Vaittinen, Mika

AU - Laurikainen, Taru

AU - Forssell, Pirkko

AU - Poutanen, Kaisa

AU - Autio, Karin

PY - 1997

Y1 - 1997

M3 - Conference abstract in proceedings

SN - 951-38-4568-0

T3 - VTT Symposium

SP - 255

EP - 255

BT - Biotechnology in the food chain

PB - VTT Technical Research Centre of Finland

CY - Espoo

T2 - Biotechnology in the Food Chain

Y2 - 28 January 1998 through 30 January 1998

ER -