| 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 | Finland |
| City | Helsinki |
| Period | 28/01/98 → 30/01/98 |
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
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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",
}
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 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
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).