Starch structure and bread quality
(2003) p.145-167
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/588940
- author
- Eliasson, Ann-Charlotte LU
- organization
- publishing date
- 2003
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- Bread making: improving quality
- editor
- Cauvain, S
- pages
- 145 - 167
- publisher
- Woodhead Publishing Limited
- external identifiers
-
- scopus:84890228527
- ISBN
- 1-85573-553-9
- language
- English
- LU publication?
- yes
- id
- 1821add5-7cf5-446b-a4de-85728843ac23 (old id 588940)
- date added to LUP
- 2016-04-04 11:01:30
- date last changed
- 2023-09-06 08:35:32
@inbook{1821add5-7cf5-446b-a4de-85728843ac23,
author = {{Eliasson, Ann-Charlotte}},
booktitle = {{Bread making: improving quality}},
editor = {{Cauvain, S}},
isbn = {{1-85573-553-9}},
language = {{eng}},
pages = {{145--167}},
publisher = {{Woodhead Publishing Limited}},
title = {{Starch structure and bread quality}},
year = {{2003}},
}