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 Citations (Scopus)

Original language	English
Journal	European Food Research and Technology
Volume	214
Issue number	1
Pages (from-to)	33-42
Number of pages	10
ISSN	1438-2377
Publication status	Published - 2002

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

Cite this

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, vol. 214, no. 1, pp. 33-42. <http://link.springer.de/link/service/journals/00217/contents/01/00417/paper/s00217-001-0417-6.pdf>

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AU - Melchior Larsen, L.

AU - Bach Knudsen, K. E.

AU - Meyer, A. S.

AU - Christensen, L. P.

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