Aarhus University Seal

For students
For PhDs
For employees
Departments and faculties
AU Library

Clarissa Schwab

Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

Links

https://www.sciencedirect.com/science/article/pii/S0733521012001294?via%3Dihub

DOI

https://doi.org/10.1016/j.jcs.2012.07.001
Final published version

Galle Sandra, University College Cork
Clarissa Schwab
Fabio Dal Bello, University College Cork
Aidan Coffey, Cork Institute of Technology

Original language	English
Journal	Journal of Cereal Science
Volume	56
Issue	3
Pages (from-to)	531-537
Number of pages	7
ISSN	0733-5210
DOIs	https://doi.org/10.1016/j.jcs.2012.07.001
Publication status	Published - 4 Aug 2012
Externally published	Yes

See relations at Aarhus University Citationformats

ID: 192085080