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Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread

Els Debonne UGent, Filip Van Bockstaele UGent, Euge Philips, Ingrid De Leyn UGent and Mia Eeckhout UGent (2017) LWT-FOOD SCIENCE AND TECHNOLOGY. 78. p.16-22
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Par-baking, bread, steam, storage, crumb texture, CRUMB PROPERTIES, CRUST FORMATION, FROZEN STORAGE, TEMPERATURE, KINETICS, CRISPNESS, STEAM, MODEL
journal title
LWT-FOOD SCIENCE AND TECHNOLOGY
LWT-Food Sci. Technol.
volume
78
pages
16 - 22
Web of Science type
Article
Web of Science id
000394070400003
ISSN
0023-6438
DOI
10.1016/j.lwt.2016.12.021
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8500671
handle
http://hdl.handle.net/1854/LU-8500671
date created
2017-01-09 09:38:44
date last changed
2017-05-10 07:36:31
@article{8500671,
  author       = {Debonne, Els and Van Bockstaele, Filip and Philips, Euge and De Leyn, Ingrid and Eeckhout, Mia},
  issn         = {0023-6438},
  journal      = {LWT-FOOD SCIENCE AND TECHNOLOGY},
  keyword      = {Par-baking,bread,steam,storage,crumb texture,CRUMB PROPERTIES,CRUST FORMATION,FROZEN STORAGE,TEMPERATURE,KINETICS,CRISPNESS,STEAM,MODEL},
  language     = {eng},
  pages        = {16--22},
  title        = {Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread},
  url          = {http://dx.doi.org/10.1016/j.lwt.2016.12.021},
  volume       = {78},
  year         = {2017},
}

Chicago
Debonne, Els, Filip Van Bockstaele, Euge Philips, Ingrid De Leyn, and Mia Eeckhout. 2017. “Impact of Par-baking and Storage Conditions on the Quality of Par-baked and Fully Baked Bread.” Lwt-food Science and Technology 78: 16–22.
APA
Debonne, E., Van Bockstaele, F., Philips, E., De Leyn, I., & Eeckhout, M. (2017). Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread. LWT-FOOD SCIENCE AND TECHNOLOGY, 78, 16–22.
Vancouver
1.
Debonne E, Van Bockstaele F, Philips E, De Leyn I, Eeckhout M. Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread. LWT-FOOD SCIENCE AND TECHNOLOGY. 2017;78:16–22.
MLA
Debonne, Els, Filip Van Bockstaele, Euge Philips, et al. “Impact of Par-baking and Storage Conditions on the Quality of Par-baked and Fully Baked Bread.” LWT-FOOD SCIENCE AND TECHNOLOGY 78 (2017): 16–22. Print.