Improvement of Texture and Volume in White Bread Rolls by incorporation of Microbial Hemicellulase Preparations

Research output: Chapter in Book or Conference Publication/Proceeding › Chapter › peer-review

Original language	English (Ireland)
Title of host publication	Recent Advances in Enzymes in Grain Processing; Proceedings of the 3rd European Symposium on Enzymes in Grain Processing
Publisher	Katholieke Universiteit Leuven
ISBN (Electronic)	90-9016671-8
ISBN (Print)	90-9016671-8
Publication status	Published - 1 Jan 2003

Authors (Note for portal: view the doc link for the full list of authors)

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title = "Improvement of Texture and Volume in White Bread Rolls by incorporation of Microbial Hemicellulase Preparations",

author = "Maria Tuohy",

note = "Courtin, C.M.; Veraverbeke, W.S.; Delcour, J.A.",

year = "2003",

month = jan,

day = "1",

language = "English (Ireland)",

isbn = "90-9016671-8",

booktitle = "Recent Advances in Enzymes in Grain Processing; Proceedings of the 3rd European Symposium on Enzymes in Grain Processing",

publisher = "Katholieke Universiteit Leuven",

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Improvement of Texture and Volume in White Bread Rolls by incorporation of Microbial Hemicellulase Preparations. / Tuohy, Maria.
Recent Advances in Enzymes in Grain Processing; Proceedings of the 3rd European Symposium on Enzymes in Grain Processing. Katholieke Universiteit Leuven, 2003.

Research output: Chapter in Book or Conference Publication/Proceeding › Chapter › peer-review

TY - CHAP

T1 - Improvement of Texture and Volume in White Bread Rolls by incorporation of Microbial Hemicellulase Preparations

AU - Tuohy, Maria

N1 - Courtin, C.M.; Veraverbeke, W.S.; Delcour, J.A.

PY - 2003/1/1

Y1 - 2003/1/1

M3 - Chapter

SN - 90-9016671-8

BT - Recent Advances in Enzymes in Grain Processing; Proceedings of the 3rd European Symposium on Enzymes in Grain Processing

PB - Katholieke Universiteit Leuven

ER -