Flavour of rye bread made with scalded flour

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

Original languageEnglish
Title of host publicationUsing cereal science and technology for the benefit of consumers
EditorsS.P. Cauvain, S Salmon, L.S. Young
Number of pages5
PublisherBritish Welding Research Association
Publication date2005
Pages1-5
ISBN (Print)1855739615
Publication statusPublished - 2005
EventInternational ICC Cereal & Bread Congress - Harrogate, United Kingdom
Duration: 24 May 200426 May 2004
Conference number: 12

Conference

ConferenceInternational ICC Cereal & Bread Congress
Nummer12
LandUnited Kingdom
ByHarrogate
Periode24/05/200426/05/2004

ID: 7997964