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
Sparad:
| Genre | |
|---|---|
| Fysisk beskrivning |
Julkaistu myös painettuna |
| Språk |
engelska |
| Originalverkets språk |
engelska |
| Beskrivning |
Tiivistelmäosa. - University of Helsinki, Faculty of Agriculture and Forestry, Department of Food Technology |
| Förlag |
[Espoo] : Helsinki :
VTT Technical Research Centre of Finland ; University of Helsinki,
2005.
|
| Lärdomsprov | Väitöskirja : Helsingin yliopisto |
| Serie | VTT publications, ISSN 1455-0849; 569. |
| Klassifikation | |
| Ämnen | |
| Mer information | Kati Katina |
| Painettu |
951-38-6649-1 |
| Systemkrav |
Internet-yhteys, WWW-selain ; Adobe Reader |
| ISBN |
951-38-6650-5 PDF |
| Hämta fulltext | |