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Wheat sourdough as a bread leavener : effect of ash content, fermentation temperature, sugar and salt
URI:
http://urn.fi/URN:NBN:fi:bib:me:W01151489900
about
hiiva
leipominen
maitohappobakteerit
taikina
vehnä
author
Simonson, Lauri
inLanguage
en
isPartOf
Fennica
name
Wheat sourdough as a bread leavener : effect of ash content, fermentation temperature, sugar and salt
P60049
<http://rdaregistry.info/termList/RDAContentType/1020>
Instances
2001 : Helsingin yliopisto, elintarviketeknologian laitos
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Wheat sourdough as a bread leavener : effect of ash content, fermentation temperature, sugar and salt
URI:
http://urn.fi/URN:NBN:fi:bib:me:I01151489900
datePublished
2001
description
Funktionaalinen vehnäraski-FURA -projekti.
kuvitettu
identifier
propertyID:
FI-FENNI
value:
692625
propertyID:
FI-MELINDA
value:
000928210
propertyID:
FI-MELINDA
value:
002182003
propertyID:
FI-MELINDA
value:
011514899
propertyID:
skl
value:
f20010466
isPartOf
Elintarvikekemia ja teknologia -sarja
Fennica
name
Wheat sourdough as a bread leavener : effect of ash content, fermentation temperature, sugar and salt
numberOfPages
64 lehteä
P60048
<http://rdaregistry.info/termList/RDACarrierType/1049>
P60050
<http://rdaregistry.info/termList/RDAMediaType/1007>
publication
location:
Helsinki
organizer:
Helsingin yliopisto, elintarviketeknologian laitos
publisher
Helsingin yliopisto, elintarviketeknologian laitos
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