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

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@article{65b1dd8f61df49f592ccf2d8b99280ab,

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",

doi = "10.1111/joss.12211",

language = "English",

volume = "31",

pages = "283--295",

journal = "Journal of Sensory Studies",

issn = "0887-8250",

publisher = "Wiley-Blackwell",

number = "4",

}

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

Y1 - 2016

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 -