Effects of - and -cyclodextrins on amylopectin retrogradation and dough characteristics in bread

Lene Duedahl-Olesen, K. L. Larsen, W. Zimmermann, J. A. Delcour

Research output: Contribution to conferencePosterResearch

Original languageEnglish
Publication date1998
Publication statusPublished - 1998
Externally publishedYes
EventDanish Biotechnology Conference IV, Frontiers in Food Biotechnology - Munkebjerg, Vejle, Denmark
Duration: 1 Jan 1998 → …

Conference

ConferenceDanish Biotechnology Conference IV, Frontiers in Food Biotechnology
CityMunkebjerg, Vejle, Denmark
Period01/01/1998 → …

Cite this

Duedahl-Olesen, L., Larsen, K. L., Zimmermann, W., & Delcour, J. A. (1998). Effects of - and -cyclodextrins on amylopectin retrogradation and dough characteristics in bread. Poster session presented at Danish Biotechnology Conference IV, Frontiers in Food Biotechnology, Munkebjerg, Vejle, Denmark, .