The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread

Yaqin Wang; Antonio Trani; Antti Knaapila; Sami Hietala; Rossana Coda; Kati Katina; Ndegwa Henry Maina

doi:10.1016/j.foodhyd.2020.105913

The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread

Yaqin Wang, Antonio Trani, Antti Knaapila, Sami Hietala, Rossana Coda, Kati Katina, Ndegwa Henry Maina

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Originalspråk	engelska
Artikelnummer	105913
Tidskrift	Food Hydrocolloids
Volym	106
Antal sidor	15
ISSN	0268-005X
DOI	https://doi.org/10.1016/j.foodhyd.2020.105913
Status	Publicerad - sep 2020
MoE-publikationstyp	A1 Tidskriftsartikel-refererad

Vetenskapsgrenar

416 Livsmedelsvetenskap

Åtkomst av dokument

10.1016/j.foodhyd.2020.105913

Förbjudet dokument

1-s2.0-S0268005X19321198-main
Accepterat manuskript från författare, 1,64 MB
Licens: CC BY-NC-ND
Embargo avslutas: 07/04/2021

Citera det här

@article{b28ceab622db4f20821350859fb68790,

title = "The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread",

keywords = "Dextran, Sorghum, Wholegrain, Fermentation, Flavour, Phenolic compounds, 416 Food Science",

author = "Yaqin Wang and Antonio Trani and Antti Knaapila and Sami Hietala and Rossana Coda and Kati Katina and Maina, {Ndegwa Henry}",

year = "2020",

month = sep,

doi = "10.1016/j.foodhyd.2020.105913",

language = "English",

volume = "106",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "ELSEVIER SCI IRELAND LTD",

}

TY - JOUR

T1 - The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread

AU - Wang, Yaqin

AU - Trani, Antonio

AU - Knaapila, Antti

AU - Hietala, Sami

AU - Coda, Rossana

AU - Katina, Kati

AU - Maina, Ndegwa Henry

PY - 2020/9

Y1 - 2020/9

KW - Dextran

KW - Sorghum

KW - Wholegrain

KW - Fermentation

KW - Flavour

KW - Phenolic compounds

KW - 416 Food Science

U2 - 10.1016/j.foodhyd.2020.105913

DO - 10.1016/j.foodhyd.2020.105913

M3 - Article

VL - 106

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 105913

ER -