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 Citations (Scopus)

Original language	English
Journal	Journal of Sensory Studies
Volume	31
Issue number	4
Pages (from-to)	283-295
Number of pages	13
ISSN	0887-8250
DOIs	https://doi.org/10.1111/joss.12211
Publication status	Published - 1 Aug 2016

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10.1111/joss.12211

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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",

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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

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VL - 31

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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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