Components of wheat flour as activator of commercial enzymes for bread improvement

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11 Citations (Scopus)

Original language	English
Journal	European Food Research and Technology
Volume	242
Issue number	10
Pages (from-to)	1647-1654
Number of pages	8
ISSN	1438-2377
DOIs	https://doi.org/10.1007/s00217-016-2663-7
Publication status	Published - 2016

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@article{be5c579a703e41928f367f19293b3c0c,

title = "Components of wheat flour as activator of commercial enzymes for bread improvement",

author = "{De Gobba}, Cristian and Karsten Olsen and Skibsted, {Leif Horsfelt}",

year = "2016",

doi = "10.1007/s00217-016-2663-7",

language = "English",

volume = "242",

pages = "1647--1654",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer",

number = "10",

}

TY - JOUR

T1 - Components of wheat flour as activator of commercial enzymes for bread improvement

AU - De Gobba, Cristian

AU - Olsen, Karsten

AU - Skibsted, Leif Horsfelt

PY - 2016

Y1 - 2016

U2 - 10.1007/s00217-016-2663-7

DO - 10.1007/s00217-016-2663-7

M3 - Journal article

VL - 242

SP - 1647

EP - 1654

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 10

ER -