Rye sourdough bread, fermentation and stability
vastutusandmed
T.Paalme, I.Sarand, A.Mihhailevski
allikas
First European Food Congress : 4-19 Nov.2008, Ljubljana, Slovenia : abstract book
ilmumiskoht
[S.l.]
ilmumisaasta
leheküljed
p. Q026
konverentsi nimetus, aeg
Ljubljana hosts EFFoST - First European Food Congress : Food Production-Nutrition-Healthy Consumers, 4-19 November, 2008
konverentsi toimumispaik
Ljubljana, Slovenia
keel
inglise
asutuse kohta
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.