Sourdough : a tool for the improved flavour, texture and shelf-life of wheat bread
Sourdough : a tool for the improved flavour, texture and shelf-life of wheat bread
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| Genre | |
|---|---|
| Physical Description |
Julkaistu myös painettuna |
| Language |
English |
| Language of Original Work |
English |
| Item Description |
Tiivistelmäosa. - University of Helsinki, Faculty of Agriculture and Forestry, Department of Food Technology |
| Published |
[Espoo] : Helsinki :
VTT Technical Research Centre of Finland ; University of Helsinki,
2005.
|
| Dissertation Note | Väitöskirja : Helsingin yliopisto |
| Series | VTT publications, ISSN 1455-0849; 569. |
| Classification | |
| Subjects | |
| Additional Information | Kati Katina |
| Painettu |
951-38-6649-1 |
| System requirements |
Internet-yhteys, WWW-selain ; Adobe Reader |
| ISBN |
951-38-6650-5 PDF |
| Get full text | |