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Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time. / Serventi, Luca; Skibsted, Leif H.; Kidmose, Ulla.
In:
European Food Research and Technology, Vol. 246, No. 1, 2020, p. 23-32.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Serventi, L
, Skibsted, LH & Kidmose, U 2020, '
Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time',
European Food Research and Technology, vol. 246, no. 1, pp. 23-32.
https://doi.org/10.1007/s00217-019-03387-wAPA
Serventi, L.
, Skibsted, L. H., & Kidmose, U. (2020).
Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time.
European Food Research and Technology,
246(1), 23-32.
https://doi.org/10.1007/s00217-019-03387-wVancouver
Serventi L
, Skibsted LH, Kidmose U.
Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time.
European Food Research and Technology. 2020;246(1):23-32.
https://doi.org/10.1007/s00217-019-03387-wAuthor
Serventi, Luca ; Skibsted, Leif H. ; Kidmose, Ulla. / Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time. In: European Food Research and Technology. 2020 ; Vol. 246, No. 1. pp. 23-32.
Bibtex
@article{6888c5d63889478c956582a23e619ef2,
title = "Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time",
keywords = "Bread, Cassava, Lipase, Storage, Volume",
author = "Luca Serventi and Skibsted, {Leif H.} and Ulla Kidmose",
year = "2020",
doi = "10.1007/s00217-019-03387-w",
language = "English",
volume = "246",
pages = "23--32",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "1",
}
RIS
TY - JOUR
T1 - Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time
AU - Serventi, Luca
AU - Skibsted, Leif H.
AU - Kidmose, Ulla
PY - 2020
Y1 - 2020
KW - Bread
KW - Cassava
KW - Lipase
KW - Storage
KW - Volume
U2 - 10.1007/s00217-019-03387-w
DO - 10.1007/s00217-019-03387-w
M3 - Journal article
VL - 246
SP - 23
EP - 32
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 1
ER -
