Salt content in bakery-made breads

Research output: Chapter in Book/Report/Conference proceedingConference contributionScientific

Abstract

Lilja, S. & Salovaara, H. Salt content in bakery-made breads. Poster. Pages 258-260 in "The Nordic Cereal Industry in an Integrating Europe", T. Aalto-Kaarlehto and H. Salovaara (eds.), Proceedings from the 25th Nordic Cereal Congress, June 6─9, 1993, Helsinki, Helsinki University Press.
Original languageEnglish
Title of host publication"The Nordic Cereal Industry in an Integrating Europe : Proceedings from the 25th Nordic Cereal Congress
EditorsTiina Aalto-Kaarlehto, Hannu Salovaara
PublisherHelsingin yliopisto, elintarviketeknologian laitos
Publication date1993
Pages258-260
Publication statusPublished - 1993
MoE publication typeB3 Article in conference proceedings
Event25th Nordic Cereal Congress - Helsinki, Finland
Duration: 1 Jan 1800 → …
Conference number: 25

Cite this

Salovaara, H. O., & Lilja, S. (1993). Salt content in bakery-made breads. In T. Aalto-Kaarlehto, & H. Salovaara (Eds.), "The Nordic Cereal Industry in an Integrating Europe: Proceedings from the 25th Nordic Cereal Congress (pp. 258-260 ). Helsingin yliopisto, elintarviketeknologian laitos.