Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

318 Downloads (Pure)

Originalsprog	Engelsk
Tidsskrift	Lebensmittel - Wissenschaft und Technologie
Vol/bind	22
Sider (fra-til)	145-149
Antal sider	5
ISSN	0023-6438
Status	Udgivet - 1989

Adgang til dokumentet

@article{450485b524bc4656a0d73252eb4c5fb5,

title = "Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature",

author = "Hansen, \{{\AA}se Solvej\} and Bente Lund and Lewis, \{M J\}",

year = "1989",

language = "English",

volume = "22",

pages = "145--149",

journal = "Lebensmittel - Wissenschaft und Technologie",

issn = "0023-6438",

publisher = "Academic Press",

}

TY - JOUR

T1 - Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature

AU - Hansen, Åse Solvej

AU - Lund, Bente

AU - Lewis, M J

PY - 1989

Y1 - 1989

M3 - Journal article

SN - 0023-6438

VL - 22

SP - 145

EP - 149

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

ER -