Standard
Flavour of rye bread made with scalded flour. / Petersen, Mikael Agerlin; Hansen, Åse Solvejg; Venskaityte, A.; Juodeikiene, G.; Sventickaite, A.
Using cereal science and technology for the benefit of consumers. ed. / S.P. Cauvain; S Salmon; L.S. Young. British Welding Research Association, 2005. p. 1-5.
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
Harvard
Petersen, MA, Hansen, ÅS, Venskaityte, A, Juodeikiene, G & Sventickaite, A 2005, Flavour of rye bread made with scalded flour. in SP Cauvain, S Salmon & LS Young (eds), Using cereal science and technology for the benefit of consumers. British Welding Research Association, pp. 1-5, International ICC Cereal & Bread Congress, Harrogate, United Kingdom, 24/05/2004.
APA
Petersen, M. A., Hansen, Å. S., Venskaityte, A., Juodeikiene, G., & Sventickaite, A. (2005). Flavour of rye bread made with scalded flour. In S. P. Cauvain, S. Salmon, & L. S. Young (Eds.), Using cereal science and technology for the benefit of consumers (pp. 1-5). British Welding Research Association.
Vancouver
Petersen MA, Hansen ÅS, Venskaityte A, Juodeikiene G, Sventickaite A. Flavour of rye bread made with scalded flour. In Cauvain SP, Salmon S, Young LS, editors, Using cereal science and technology for the benefit of consumers. British Welding Research Association. 2005. p. 1-5
Author
Petersen, Mikael Agerlin ; Hansen, Åse Solvejg ; Venskaityte, A. ; Juodeikiene, G. ; Sventickaite, A. / Flavour of rye bread made with scalded flour. Using cereal science and technology for the benefit of consumers. editor / S.P. Cauvain ; S Salmon ; L.S. Young. British Welding Research Association, 2005. pp. 1-5
Bibtex
@inproceedings{ecd2b400a1bf11ddb6ae000ea68e967b,
title = "Flavour of rye bread made with scalded flour",
author = "Petersen, {Mikael Agerlin} and Hansen, {{\AA}se Solvejg} and A. Venskaityte and G. Juodeikiene and A. Sventickaite",
year = "2005",
language = "English",
isbn = "1855739615",
pages = "1--5",
editor = "S.P. Cauvain and S Salmon and L.S. Young",
booktitle = "Using cereal science and technology for the benefit of consumers",
publisher = "British Welding Research Association",
note = "null ; Conference date: 24-05-2004 Through 26-05-2004",
}
RIS
TY - GEN
T1 - Flavour of rye bread made with scalded flour
AU - Petersen, Mikael Agerlin
AU - Hansen, Åse Solvejg
AU - Venskaityte, A.
AU - Juodeikiene, G.
AU - Sventickaite, A.
N1 - Conference code: 12
PY - 2005
Y1 - 2005
M3 - Article in proceedings
SN - 1855739615
SP - 1
EP - 5
BT - Using cereal science and technology for the benefit of consumers
A2 - Cauvain, S.P.
A2 - Salmon, S
A2 - Young, L.S.
PB - British Welding Research Association
Y2 - 24 May 2004 through 26 May 2004
ER -
