Phytase active yeasts isolated from bakery sourdoughs

Autor: Nuobariene, Lina, Arneborg, Nils, Hansen, Åse Solvej

Publikováno v: Nuobariene, L, Arneborg, N & Hansen, Å S 2014, Phytase active yeasts isolated from bakery sourdoughs . in 9th Baltic Conference on Food Science and Technology "Food for Consumer Well-Being" : FOODBALT 2014-conference proceedings . Latvia University of Agriculture, Baltic Conference on Food Science and Technology, pp. 223-227, Baltic Conference on Food Science and Technology 2014, Jelgava, Latvia, 08/05/2014 . < http://llufb.llu.lv/conference/foodbalt/2014/FoodBalt_Proceedings_2014.pdf >

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2751::e24fae9cf32292c81e0e1b08cb9134b4
https://curis.ku.dk/ws/files/123615440/2014_Nuobariene_PHYTASE_ACTIVE_YEASTS_ISOLATED_FROM_BAKERY_SOURDOUGHS_FoodBalt_Proceedings_2014_223_227.pdf

Bulk Functionality Diversification by Unsupervised Single-Kernel Near-Infrared (SKNIR) Sorting of Wheat

Autor: Tønning, Erik, Thybo, Anette Kistrup, Pedersen, Lene, Munck, Lars, Hansen, Åse Solvej, Engelsen, Søren Balling, Nørgaard, Lars

Publikováno v: Tønning, E, Thybo, A K, Pedersen, L, Munck, L, Hansen, Å S, Engelsen, S B & Nørgaard, L 2009, ' Bulk Functionality Diversification by Unsupervised Single-Kernel Near-Infrared (SKNIR) Sorting of Wheat ', Cereal Chemistry, vol. 86, no. 6, pp. 706-713 .

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3062::9808c1cf0d16c23bfad6daf37182d397
https://portal.findresearcher.sdu.dk/da/publications/7e50e760-2781-11df-ba21-000ea68e967b

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Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature

Autor: Hansen, Åse Solvej, Lund, Bente, Lewis, M J

Publikováno v: Hansen, Å S, Lund, B & Lewis, M J 1989, ' Flavour Production and Acidification of Sourdoughs in Relation to Starter Culture and Fermentation Temperature ', Lebensmittel-Wissenschaft und Technologie, vol. 22, pp. 145-149 .

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2751::fb332e35bcd05490ab20bd3d36d3bc13
https://curis.ku.dk/ws/files/138182506/1989_Flavour_Production_and_Acidification_of_Sourdoughs_in_relation_to_Starter_Culture_and_Fermentation_Temperature.pdf

Flavour of Sourdough Rye Bread Crumb

Autor: Hansen, Åse Solvej, Lund, Bente, Lewis, M J

Publikováno v: Hansen, Å S, Lund, B & Lewis, M J 1989, ' Flavour of Sourdough Rye Bread Crumb ', Lebensmittel-Wissenschaft und Technologie, vol. 22, pp. 141-144 .

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2751::e0079af9ad8c906bdd496642af5d4089
https://curis.ku.dk/portal/da/publications/flavour-of-sourdough-rye-bread-crumb(8c7a0dd9-bb3f-4604-b75a-46b7fb983f63).html