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

SeriesVTT Symposium
Number177
ISSN0357-9387

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). VTT Technical Research Centre of Finland. VTT Symposium, No. 177