Characterization of commercial rye bread based on sensory properties, fluidity index and chemical acidity

Pernilla Sandvik; Ingela Marklinder; Margaretha Nydahl; Tormod Næs; Iwona Kihlberg

doi:10.1111/joss.12211

Characterization of commercial rye bread based on sensory properties, fluidity index and chemical acidity

Pernilla Sandvik, Ingela Marklinder, Margaretha Nydahl, Tormod Næs, Iwona Kihlberg

Food Analytics and Biotechnology

9 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Sensory Studies
Vol/bind	31
Udgave nummer	4
Sider (fra-til)	283-295
Antal sider	13
ISSN	0887-8250
DOI	https://doi.org/10.1111/joss.12211
Status	Udgivet - 1 aug. 2016

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title = "Characterization of commercial rye bread based on sensory properties, fluidity index and chemical acidity",

author = "Pernilla Sandvik and Ingela Marklinder and Margaretha Nydahl and Tormod N{\ae}s and Iwona Kihlberg",

year = "2016",

month = aug,

day = "1",

doi = "10.1111/joss.12211",

language = "English",

volume = "31",

pages = "283--295",

journal = "Journal of Sensory Studies",

issn = "0887-8250",

publisher = "Wiley-Blackwell",

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TY - JOUR

T1 - Characterization of commercial rye bread based on sensory properties, fluidity index and chemical acidity

AU - Sandvik, Pernilla

AU - Marklinder, Ingela

AU - Nydahl, Margaretha

AU - Næs, Tormod

AU - Kihlberg, Iwona

PY - 2016/8/1

Y1 - 2016/8/1

U2 - 10.1111/joss.12211

DO - 10.1111/joss.12211

M3 - Journal article

SN - 0887-8250

VL - 31

SP - 283

EP - 295

JO - Journal of Sensory Studies

JF - Journal of Sensory Studies

IS - 4

ER -

Characterization of commercial rye bread based on sensory properties, fluidity index and chemical acidity

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