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:ltš.
    The dissertation has been published in the series VTT Publications and can be ordered in print from VTT.

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© University of Helsinki 2005

Last updated 15.08.2005/JP

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