Use of enzyme-active soya flour in making white bread.

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

Original language	English
Title of host publication	Food flavor and safety, molecular analysis and design, A.M. Spanier et al. (eds.). ACS Symp. Series 528, Am. Chem. Soc., Washington DC
Pages	192-199
Publication status	Published - 1993

Cite this

@inproceedings{8a8912cac43044f4ac3c64a66d07e634,

title = "Use of enzyme-active soya flour in making white bread.",

author = "J.P. Roozen and P.A. Luning and {van Ruth}, S.M.",

year = "1993",

language = "English",

pages = "192--199",

booktitle = "Food flavor and safety, molecular analysis and design, A.M. Spanier et al. (eds.). ACS Symp. Series 528, Am. Chem. Soc., Washington DC",

}