The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. / Birch, Anja Niehues; Petersen, Mikael Agerlin; Hansen, Åse Solvej.

I: Lebensmittel - Wissenschaft und Technologie, Bind 50, Nr. 2, 2013, s. 480-488.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Birch, AN, Petersen, MA & Hansen, ÅS 2013, 'The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature', Lebensmittel - Wissenschaft und Technologie, bind 50, nr. 2, s. 480-488. https://doi.org/10.1016/j.lwt.2012.08.019

APA

Birch, A. N., Petersen, M. A., & Hansen, Å. S. (2013). The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. Lebensmittel - Wissenschaft und Technologie, 50(2), 480-488. https://doi.org/10.1016/j.lwt.2012.08.019

Vancouver

Birch AN, Petersen MA, Hansen ÅS. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. Lebensmittel - Wissenschaft und Technologie. 2013;50(2):480-488. https://doi.org/10.1016/j.lwt.2012.08.019

Author

Birch, Anja Niehues ; Petersen, Mikael Agerlin ; Hansen, Åse Solvej. / The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. I: Lebensmittel - Wissenschaft und Technologie. 2013 ; Bind 50, Nr. 2. s. 480-488.

Bibtex

@article{24f13cfe68574d80bd4526ec53c3b8fc,
title = "The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature",
author = "Birch, {Anja Niehues} and Petersen, {Mikael Agerlin} and Hansen, {{\AA}se Solvej}",
year = "2013",
doi = "10.1016/j.lwt.2012.08.019",
language = "English",
volume = "50",
pages = "480--488",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",
number = "2",

}

RIS

TY - JOUR

T1 - The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

AU - Birch, Anja Niehues

AU - Petersen, Mikael Agerlin

AU - Hansen, Åse Solvej

PY - 2013

Y1 - 2013

U2 - 10.1016/j.lwt.2012.08.019

DO - 10.1016/j.lwt.2012.08.019

M3 - Journal article

VL - 50

SP - 480

EP - 488

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

IS - 2

ER -

ID: 40976264