Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time

Luca Serventi, Leif H. Skibsted, Ulla Kidmose

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

4 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	European Food Research and Technology
Vol/bind	246
Udgave nummer	1
Sider (fra-til)	23-32
Antal sider	10
ISSN	1438-2377
DOI	https://doi.org/10.1007/s00217-019-03387-w
Status	Udgivet - 2020

Adgang til dokumentet

@article{6888c5d63889478c956582a23e619ef2,

title = "Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time",

keywords = "Bread, Cassava, Lipase, Storage, Volume",

author = "Luca Serventi and Skibsted, {Leif H.} and Ulla Kidmose",

year = "2020",

doi = "10.1007/s00217-019-03387-w",

language = "English",

volume = "246",

pages = "23--32",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer",

number = "1",

}

TY - JOUR

T1 - Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time

AU - Serventi, Luca

AU - Skibsted, Leif H.

AU - Kidmose, Ulla

PY - 2020

Y1 - 2020

KW - Bread

KW - Cassava

KW - Lipase

KW - Storage

KW - Volume

U2 - 10.1007/s00217-019-03387-w

DO - 10.1007/s00217-019-03387-w

M3 - Journal article

SN - 1438-2377

VL - 246

SP - 23

EP - 32

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 1

ER -