Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature
Research output: Contribution to journal › Journal article › peer-review
Standard
Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature. / Hansen, Åse Solvej; Lund, Bente; Lewis, M J.
In: Lebensmittel - Wissenschaft und Technologie, Vol. 22, 1989, p. 145-149.Research output: Contribution to journal › Journal article › peer-review
Harvard
Hansen, ÅS, Lund, B & Lewis, MJ 1989, 'Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature', Lebensmittel - Wissenschaft und Technologie, vol. 22, pp. 145-149.
APA
Hansen, Å. S., Lund, B., & Lewis, M. J. (1989). Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature. Lebensmittel - Wissenschaft und Technologie, 22, 145-149.
Vancouver
Hansen ÅS, Lund B, Lewis MJ. Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature. Lebensmittel - Wissenschaft und Technologie. 1989;22:145-149.
Author
Bibtex
@article{450485b524bc4656a0d73252eb4c5fb5,
title = "Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature",
author = "Hansen, {{\AA}se Solvej} and Bente Lund and Lewis, {M J}",
year = "1989",
language = "English",
volume = "22",
pages = "145--149",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",
}
RIS
TY - JOUR
T1 - Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature
AU - Hansen, Åse Solvej
AU - Lund, Bente
AU - Lewis, M J
PY - 1989
Y1 - 1989
M3 - Journal article
VL - 22
SP - 145
EP - 149
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
ER -
ID: 138182504