Modification of bread crust flavour with enzymes and flavour precursors

Developments in Food Science

Volumn 43, Issue C, 2006, Pages 225-228

  Bredie, Wender L P ^a   Boesveld, Marinke ^a   Martens, Magni ^a,c   Dybdal, Lone ^b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b NOVOZYMES A S   (Denmark)

^c NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957069875     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(06)80054-3     Document Type: Article

References (5)

1. In: Maarse H. (Ed). Volatile compounds in foods and beverages, New York, USA (1991) 41
2. In: Taylor A.J., and Mottram D.S. (Eds). Flavour science: recent developments, Cambridge, UK (1996) 221
3. Tressl R., Helak B., Köppler H., and Rewicki D. J. Agric. Food Chem. 33 (1985) 1132
4. Tressl R., Rewicki D., Helak B., Kamperschröer H., and Martin N. J. Agric. Food Chem. 33 (1985) 919
5. In: Waller G.R., and Feather M.S. (Eds). The Maillard reaction in foods and nutrition, Washington, USA (1983) 185