Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

H. Boskov Hansen; M. F. Andreasen; M. M. Nielsen; L. Melchior Larsen; K. E. Bach Knudsen; A. S. Meyer; L. P. Christensen; Å. Hansen

Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

H. Boskov Hansen, M. F. Andreasen, M. M. Nielsen, L. Melchior Larsen, K. E. Bach Knudsen, A. S. Meyer, L. P. Christensen, Å. Hansen

145 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	European Food Research and Technology
Vol/bind	214
Udgave nummer	1
Sider (fra-til)	33-42
Antal sider	10
ISSN	1438-2377
Status	Udgivet - 2002

Adgang til dokumentet

http://link.springer.de/link/service/journals/00217/contents/01/00417/paper/s00217-001-0417-6.pdf

Citationsformater

Boskov Hansen, H., Andreasen, M. F., Nielsen, M. M., Melchior Larsen, L., Bach Knudsen, K. E., Meyer, A. S., Christensen, L. P., & Hansen, Å. (2002). Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making. European Food Research and Technology, 214(1), 33-42. http://link.springer.de/link/service/journals/00217/contents/01/00417/paper/s00217-001-0417-6.pdf

Boskov Hansen, H, Andreasen, MF, Nielsen, MM, Melchior Larsen, L, Bach Knudsen, KE, Meyer, AS, Christensen, LP & Hansen, Å 2002, 'Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making', European Food Research and Technology, bind 214, nr. 1, s. 33-42. <http://link.springer.de/link/service/journals/00217/contents/01/00417/paper/s00217-001-0417-6.pdf>

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AU - Boskov Hansen, H.

AU - Andreasen, M. F.

AU - Nielsen, M. M.

AU - Melchior Larsen, L.

AU - Bach Knudsen, K. E.

AU - Meyer, A. S.

AU - Christensen, L. P.

AU - Hansen, Å.

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