Original language | English |
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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 |
Use of enzyme-active soya flour in making white bread.
J.P. Roozen, P.A. Luning, S.M. van Ruth
Research output: Chapter in Book/Report/Conference proceeding › Conference paper