Date: 27-29 April
Location: Budapest, Hungary
DuPont Nutrition & Health will be present at the Cereals & Europe Spring Meeting 2015. Don’t miss our presentations:
- 27 April, 4pm
Instrumentally determined ‘sensory moistness’ in yeast-raised toast bread
Helle Wium, Ph.D. Senior Application Scientist, DuPont Nutrition & Health
- 28 April, 10:45am
Xylanase and amylose solution for high quality whole meal bread
René Mikkelsen, Ph.D. Senior Scientist, DuPont Nutrition & Health
- 29 April, 9am
Influence of gluten/starch ratio and baking improving ingredients on dough and bread functionality
Eva Hansen, Assistant Application Specialist, DuPont Nutrition & Health
Please click here for further information about the C&E Spring Meeting.
We hope to see you there.
