Flavour of rye bread made with scalded flour
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning
| Originalsprog | Engelsk |
|---|---|
| Titel | Using cereal science and technology for the benefit of consumers |
| Redaktører | S.P. Cauvain, S Salmon, L.S. Young |
| Antal sider | 5 |
| Forlag | British Welding Research Association |
| Publikationsdato | 2005 |
| Sider | 1-5 |
| ISBN (Trykt) | 1855739615 |
| Status | Udgivet - 2005 |
| Begivenhed | International ICC Cereal & Bread Congress - Harrogate, Storbritannien Varighed: 24 maj 2004 → 26 maj 2004 Konferencens nummer: 12 |
Konference
| Konference | International ICC Cereal & Bread Congress |
|---|---|
| Nummer | 12 |
| Land | Storbritannien |
| By | Harrogate |
| Periode | 24/05/2004 → 26/05/2004 |
ID: 7997964