Rye sourdough bread, fermentation and stability
statement of authorship
T.Paalme, I.Sarand, A.Mihhailevski
source
First European Food Congress : 4-19 Nov.2008, Ljubljana, Slovenia : abstract book
location of publication
[S.l.]
year of publication
pages
p. Q026
conference name, date
Ljubljana hosts EFFoST - First European Food Congress : Food Production-Nutrition-Healthy Consumers, 4-19 November, 2008
conference location
Ljubljana, Slovenia
language
inglise
subject term
name of the institution
The European Federation of Food Science and Technology (EFFoST)
Paalme, T., Sarand, I., Mihhailevski, A. Rye sourdough bread, fermentation and stability // First European Food Congress : 4-19 Nov.2008, Ljubljana, Slovenia : abstract book. [S.l.], 2008. p. Q026.