Volatile compounds in whole meal bread crust: the effects of yeast level and fermentation temperature

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Keywords

@article{0d2cfa88eae74e5c9c8621602cfe8cae,

title = "Volatile compounds in whole meal bread crust: the effects of yeast level and fermentation temperature",

keywords = "Whole meal bread, Crust, Volatile compounds, Fermentation temperature, Yeast level",

author = "{Mohd Noor}, {Nor Qhairul Izzreen B.} and Hansen, {{\AA}se Solvej} and Petersen, {Mikael Agerlin}",

year = "2016",

doi = "10.1016/j.foodchem.2016.04.110",

language = "English",

volume = "210",

pages = "566--576",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

TY - JOUR

T1 - Volatile compounds in whole meal bread crust

T2 - the effects of yeast level and fermentation temperature

AU - Mohd Noor, Nor Qhairul Izzreen B.

AU - Hansen, Åse Solvej

AU - Petersen, Mikael Agerlin

PY - 2016

Y1 - 2016

KW - Whole meal bread

KW - Crust

KW - Volatile compounds

KW - Fermentation temperature

KW - Yeast level

U2 - 10.1016/j.foodchem.2016.04.110

DO - 10.1016/j.foodchem.2016.04.110

M3 - Journal article

C2 - 27211683

VL - 210

SP - 566

EP - 576

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -