The Influence of Dough Yield on Acidification and Production of Volatiles in Sourdoughs
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Standard
The Influence of Dough Yield on Acidification and Production of Volatiles in Sourdoughs. / Lund, Bente ; Hansen, Åse Solvej; Lewis, M J.
I: Lebensmittel - Wissenschaft und Technologie, Bind 22, 1989, s. 150-153.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Lund, B, Hansen, ÅS & Lewis, MJ 1989, 'The Influence of Dough Yield on Acidification and Production of Volatiles in Sourdoughs', Lebensmittel - Wissenschaft und Technologie, bind 22, s. 150-153.
APA
Lund, B., Hansen, Å. S., & Lewis, M. J. (1989). The Influence of Dough Yield on Acidification and Production of Volatiles in Sourdoughs. Lebensmittel - Wissenschaft und Technologie, 22, 150-153.
Vancouver
Lund B, Hansen ÅS, Lewis MJ. The Influence of Dough Yield on Acidification and Production of Volatiles in Sourdoughs. Lebensmittel - Wissenschaft und Technologie. 1989;22:150-153.
Author
Bibtex
@article{3e552cb8a3504cbe9c8c2b3a3a593767,
title = "The Influence of Dough Yield on Acidification and Production of Volatiles in Sourdoughs",
author = "Bente Lund and Hansen, {{\AA}se Solvej} and Lewis, {M J}",
year = "1989",
language = "English",
volume = "22",
pages = "150--153",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",
}
RIS
TY - JOUR
T1 - The Influence of Dough Yield on Acidification and Production of Volatiles in Sourdoughs
AU - Lund, Bente
AU - Hansen, Åse Solvej
AU - Lewis, M J
PY - 1989
Y1 - 1989
M3 - Journal article
VL - 22
SP - 150
EP - 153
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
ER -
ID: 138182801