New potato fibre for improvement of texture and colour of wheat bread

K. Kaack, L. Pedersen, H.N. Lærke, Anne Boye Strunge Meyer

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	European Food Research and Technology
Volume	224
Issue number	2
Pages (from-to)	199-207
ISSN	1438-2377
Publication status	Published - 2006

OpenUrl availability

@article{f19cdc69dfdd4d659df8f71e1f74919c,

title = "New potato fibre for improvement of texture and colour of wheat bread",

author = "K. Kaack and L. Pedersen and H.N. L{\ae}rke and Meyer, {Anne Boye Strunge}",

year = "2006",

language = "English",

volume = "224",

pages = "199--207",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer",

number = "2",

}