首页 | 本学科首页   官方微博 | 高级检索  
   检索      


SENSORY PROFILING OF CHANGES IN WHEAT AND WHOLE WHEAT BREAD DURING A PROLONGED PERIOD OF STORAGE
Authors:SIDSEL JENSEN  HENRIK OESTDAL  ANETTE K THYBO
Institution:1. Department of Food Science
Faculty of Life Sciences
University of Copenhagen
Frederiksberg C, Denmark

Department of Food Science
Faculty of Agricultural Sciences
Aarhus University
Kirstinebjergvej 10, DK-5792 Aarslev, Denmark;2. Novozymes A/S, Bagsvaerd, Denmark

Abstract:
Keywords:
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号