Use this url to cite publication: https://hdl.handle.net/20.500.12259/51894
The advantages of solid state fermentation to develop natural flavour compounds from plants for gluten-free bread quality improvement
Type of publication
Konferencijų tezės nerecenzuojamame leidinyje / Conference theses in non-peer-reviewed publication (T2)
Author(s)
| Author | Affiliation | |
|---|---|---|
Bartkienė, Elena | ||
Title
The advantages of solid state fermentation to develop natural flavour compounds from plants for gluten-free bread quality improvement
Is part of
Third international symposium on gluten-free cereal products and beverages, 12-14 June 2013, Vienna, Austria : book of abstracts. Vienna : International Association for Cereal Science and Technology, 2013
Date Issued
| Date |
|---|
2013 |
Publisher
Vienna : International Association for Cereal Science and Technology, 2013
Extent
p. 66-66
Type of document
type::text::conference output::conference proceedings::conference paper
Language
Anglų / English (en)
Coverage Spatial
Austrija / Austria (AT)
ISBN (of the container)
9783950333602
Other Identifier(s)
VDU02-000014779