Modification of bread crust flavour with enzymes and flavour precursors

Wender Bredie; Marinke Boesveld; Magni Martens; Lone Dybdal

Modification of bread crust flavour with enzymes and flavour precursors

Wender Bredie, Marinke Boesveld, Magni Martens, Lone Dybdal

7 Citationer (Scopus)

Originalsprog	Engelsk
Titel	Flavour science : recent advances and trends
Redaktører	Wender L.P. Bredie, Mikael Agerlin Petersen
Antal sider	4
Udgivelsessted	Amsterdam
Forlag	Elsevier
Publikationsdato	2006
Sider	225-228
ISBN (Trykt)	978-0-444-52742-4
Status	Udgivet - 2006

Navn	Developments in Food Science
Vol/bind	43

Citationsformater

Modification of bread crust flavour with enzymes and flavour precursors. / Bredie, Wender; Boesveld, Marinke; Martens, Magni et al.

Flavour science: recent advances and trends. red. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. s. 225-228 (Developments in Food Science, Bind 43).

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning

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AU - Martens, Magni

AU - Dybdal, Lone

PY - 2006

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M3 - Book chapter

SN - 978-0-444-52742-4

T3 - Developments in Food Science

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