Modification of bread crust flavour with enzymes and flavour precursors
Research output: Contribution to conference › Poster › Research
Standard
Modification of bread crust flavour with enzymes and flavour precursors. / Bredie, Wender; Boesveld, Marinke; Martens, Magni; Dybdal, Lone.
2005. Poster session presented at Pangborn Sensory Science Symposium, North Yorkshire, United Kingdom.Research output: Contribution to conference › Poster › Research
Harvard
Bredie, W, Boesveld, M, Martens, M & Dybdal, L 2005, 'Modification of bread crust flavour with enzymes and flavour precursors', Pangborn Sensory Science Symposium, North Yorkshire, United Kingdom, 07/08/2005 - 11/08/2005.
APA
Bredie, W., Boesveld, M., Martens, M., & Dybdal, L. (2005). Modification of bread crust flavour with enzymes and flavour precursors. Poster session presented at Pangborn Sensory Science Symposium, North Yorkshire, United Kingdom.
Vancouver
Bredie W, Boesveld M, Martens M, Dybdal L. Modification of bread crust flavour with enzymes and flavour precursors. 2005. Poster session presented at Pangborn Sensory Science Symposium, North Yorkshire, United Kingdom.
Author
Bibtex
@conference{ccd9e380a1bf11ddb6ae000ea68e967b,
title = "Modification of bread crust flavour with enzymes and flavour precursors",
author = "Wender Bredie and Marinke Boesveld and Magni Martens and Lone Dybdal",
note = "Titel p{\aa} proceedings: Programme overview and registration brochure Sider: 1; null ; Conference date: 07-08-2005 Through 11-08-2005",
year = "2005",
language = "English",
}
RIS
TY - CONF
T1 - Modification of bread crust flavour with enzymes and flavour precursors
AU - Bredie, Wender
AU - Boesveld, Marinke
AU - Martens, Magni
AU - Dybdal, Lone
N1 - Conference code: 6
PY - 2005
Y1 - 2005
M3 - Poster
Y2 - 7 August 2005 through 11 August 2005
ER -
ID: 7994253