W. Bredie, Marinke Boesveld, M. Martens, Lone Dybdal
{"title":"Modification of bread crust flavour with enzymes and flavour precursors","authors":"W. Bredie, Marinke Boesveld, M. Martens, Lone Dybdal","doi":"10.1016/S0167-4501(06)80054-3","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"8","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Developments in food science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/S0167-4501(06)80054-3","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}