Standard
Addition of cassava flours in bread-making : sensory and textural evaluation. / Jensen, Sidsel; Skibsted, Leif Horsfelt; Kidmose, Ulla; Thybo, Anette K.
In:
L W T- Food Science and Technology, Vol. 60, No. 1, 2015, p. 292-299.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Jensen, S
, Skibsted, LH, Kidmose, U & Thybo, AK 2015, '
Addition of cassava flours in bread-making: sensory and textural evaluation',
L W T- Food Science and Technology, vol. 60, no. 1, pp. 292-299.
https://doi.org/10.1016/j.lwt.2014.08.037APA
Jensen, S.
, Skibsted, L. H., Kidmose, U., & Thybo, A. K. (2015).
Addition of cassava flours in bread-making: sensory and textural evaluation.
L W T- Food Science and Technology,
60(1), 292-299.
https://doi.org/10.1016/j.lwt.2014.08.037Vancouver
Jensen S
, Skibsted LH, Kidmose U, Thybo AK.
Addition of cassava flours in bread-making: sensory and textural evaluation.
L W T- Food Science and Technology. 2015;60(1):292-299.
https://doi.org/10.1016/j.lwt.2014.08.037Author
Jensen, Sidsel ; Skibsted, Leif Horsfelt ; Kidmose, Ulla ; Thybo, Anette K. / Addition of cassava flours in bread-making : sensory and textural evaluation. In: L W T- Food Science and Technology. 2015 ; Vol. 60, No. 1. pp. 292-299.
Bibtex
@article{1f3b3a83298a48e98ace55387a2b5e62,
title = "Addition of cassava flours in bread-making: sensory and textural evaluation",
author = "Sidsel Jensen and Skibsted, {Leif Horsfelt} and Ulla Kidmose and Thybo, {Anette K.}",
year = "2015",
doi = "10.1016/j.lwt.2014.08.037",
language = "English",
volume = "60",
pages = "292--299",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",
number = "1",
}
RIS
TY - JOUR
T1 - Addition of cassava flours in bread-making
T2 - sensory and textural evaluation
AU - Jensen, Sidsel
AU - Skibsted, Leif Horsfelt
AU - Kidmose, Ulla
AU - Thybo, Anette K.
PY - 2015
Y1 - 2015
U2 - 10.1016/j.lwt.2014.08.037
DO - 10.1016/j.lwt.2014.08.037
M3 - Journal article
VL - 60
SP - 292
EP - 299
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
IS - 1
ER -
