Helsingin yliopisto

 

Helsingin yliopiston verkkojulkaisut

University of Helsinki, Helsinki 2005

Sourdough: a tool for the improved flavour, texture and shelf-life of wheat bread

Kati Katina

Academic Dissertation, August 2005.
University of Helsinki, Faculty of Agriculture and Forestry, Department of Food Technology.

  1. As a PDF file (ISBN 951-38-6650-5) - 767 kB

    2. Kirja on ilmestynyt sarjassa VTT Publications (VTT Publications 569. ISSN 1455-0849) ja sen painetun version voi tilata VTT:ltä.
    The dissertation has been published in the series VTT Publications and can be ordered in print from VTT.

This publication is copyrighted. You may download, display and print it for Your own personal use. Commercial use is prohibited.

© University of Helsinki 2005

Last updated 15.08.2005/JP

Yhteystiedot, Contact information E-thesis Helsingin yliopisto, University of Helsinki