Åse Solvej Hansen
Associate professor emeritus, Associate Professor emeritus
ORCID: 0000-0003-0383-744X
Keywords
- Faculty of Science - Enzymes in Foods, Food processing, food culture, Molecular gastronomy, Taste, flavour and texture, baking quality, sour dough
ID: 4241178
Most downloads
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3480
downloads
Rapid high-performance liquid chromatography determination of tocopherols and tocotrienols in cereals
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1982
downloads
Stability of vitamin E in wheat flour and whole wheat flour during storage
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1688
downloads
Phytase active yeasts isolated from bakery sourdoughs
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published