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 proceedingConference abstract in proceedingsScientific

Original languageEnglish
Title of host publicationBiotechnology in the food chain
Subtitle of host publication New tools and applications for future foods
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages255-255
ISBN (Print)951-38-4568-0
Publication statusPublished - 1997
EventBiotechnology in the Food Chain: New tools and applications for future foods - Helsinki, Finland
Duration: 28 Jan 199830 Jan 1998

Publication series

NameVTT Symposium
PublisherVTT
Number177
ISSN (Print)0357-9387
ISSN (Electronic)1455-0873

Conference

ConferenceBiotechnology in the Food Chain
CountryFinland
CityHelsinki
Period28/01/9830/01/98

Cite this

Räsänen, J., Vaittinen, M., Laurikainen, T., Forssell, P., Poutanen, K., & Autio, K. (1997). Use of enzymes in frozen dough baking. In Biotechnology in the food chain: New tools and applications for future foods (pp. 255-255). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 177
Räsänen, Janne ; Vaittinen, Mika ; Laurikainen, Taru ; Forssell, Pirkko ; Poutanen, Kaisa ; Autio, Karin. / Use of enzymes in frozen dough baking. Biotechnology in the food chain: New tools and applications for future foods. Espoo : VTT Technical Research Centre of Finland, 1997. pp. 255-255 (VTT Symposium; No. 177).
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Räsänen, J, Vaittinen, M, Laurikainen, T, Forssell, P, Poutanen, K & Autio, K 1997, Use of enzymes in frozen dough baking. in Biotechnology in the food chain: New tools and applications for future foods. VTT Technical Research Centre of Finland, Espoo, VTT Symposium, no. 177, pp. 255-255, Biotechnology in the Food Chain, Helsinki, Finland, 28/01/98.

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 proceedingConference abstract in proceedingsScientific

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

ER -

Räsänen J, Vaittinen M, Laurikainen T, Forssell P, Poutanen K, Autio K. Use of enzymes in frozen dough baking. In 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).