The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

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Original language	English
Journal	Lebensmittel - Wissenschaft und Technologie
Volume	50
Issue number	2
Pages (from-to)	480-488
Number of pages	9
ISSN	0023-6438
DOIs	https://doi.org/10.1016/j.lwt.2012.08.019
Publication status	Published - 2013

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@article{24f13cfe68574d80bd4526ec53c3b8fc,

title = "The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature",

author = "Birch, {Anja Niehues} and Petersen, {Mikael Agerlin} and Hansen, {{\AA}se Solvej}",

year = "2013",

doi = "10.1016/j.lwt.2012.08.019",

language = "English",

volume = "50",

pages = "480--488",

journal = "Lebensmittel - Wissenschaft und Technologie",

issn = "0023-6438",

publisher = "Academic Press",

number = "2",

}

TY - JOUR

T1 - The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

AU - Birch, Anja Niehues

AU - Petersen, Mikael Agerlin

AU - Hansen, Åse Solvej

PY - 2013

Y1 - 2013

U2 - 10.1016/j.lwt.2012.08.019

DO - 10.1016/j.lwt.2012.08.019

M3 - Journal article

VL - 50

SP - 480

EP - 488

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

IS - 2

ER -