The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Anne-Sophie Schou Jødal; Tomasz Pawel Czaja; Frans W. J. van den Berg; Birthe Jespersen; Kim Lambertsen Larsen

doi:10.3390/molecules26082242

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Anne-Sophie Schou Jødal, Tomasz Pawel Czaja, Frans W. J. van den Berg, Birthe Jespersen, Kim Lambertsen Larsen

Københavns Universitet

Publikation: Bidrag til tidsskrift › Tidsskriftsartikel › Forskning › peer review

Originalsprog	Engelsk
Tidsskrift	Molecules
Vol/bind	26
Udgave nummer	8
ISSN	1420-3049
DOI	https://doi.org/10.3390/molecules26082242
Status	Udgivet - apr. 2021
Udgivet eksternt	Ja

Adgang til dokumentet

10.3390/molecules26082242

Citationsformater

@article{94c1556cfce948dbb7a8e543ff0bc75e,

title = "The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties",

author = "J{\o}dal, \{Anne-Sophie Schou\} and Czaja, \{Tomasz Pawel\} and Berg, \{Frans W. J. van den\} and Birthe Jespersen and Larsen, \{Kim Lambertsen\}",

year = "2021",

month = apr,

doi = "10.3390/molecules26082242",

language = "English",

volume = "26",

journal = "Molecules",

issn = "1420-3049",

publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",

number = "8",

}

TY - JOUR

T1 - The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

AU - Jødal, Anne-Sophie Schou

AU - Czaja, Tomasz Pawel

AU - Berg, Frans W. J. van den

AU - Jespersen, Birthe

AU - Larsen, Kim Lambertsen

PY - 2021/4

Y1 - 2021/4

U2 - 10.3390/molecules26082242

DO - 10.3390/molecules26082242

M3 - Journal article

SN - 1420-3049

VL - 26

JO - Molecules

JF - Molecules

IS - 8

ER -