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 language | English |
|---|---|
| Title of host publication | "The Nordic Cereal Industry in an Integrating Europe : Proceedings from the 25th Nordic Cereal Congress |
| Editors | Tiina Aalto-Kaarlehto, Hannu Salovaara |
| Publisher | Helsingin yliopisto, elintarviketeknologian laitos |
| Publication date | 1993 |
| Pages | 258-260 |
| Publication status | Published - 1993 |
| MoE publication type | B3 Article in conference proceedings |
| Event | 25th 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.