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Optimization of composite dough for the enrichment of bread crust with antifungal active compounds

Els Debonne (UGent) , Hanne Baert (UGent) , Mia Eeckhout (UGent) , Frank Devlieghere (UGent) and Filip Van Bockstaele (UGent)
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Chicago
Debonne, Els, Hanne Baert, Mia Eeckhout, Frank Devlieghere, and Filip Van Bockstaele. 2018. “Optimization of Composite Dough for the Enrichment of Bread Crust with Antifungal Active Compounds.” LWT - Food Science and Technology.
APA
Debonne, E., Baert, H., Eeckhout, M., Devlieghere, F., & Van Bockstaele, F. (2018). Optimization of composite dough for the enrichment of bread crust with antifungal active compounds. LWT - Food science and technology.
Vancouver
1.
Debonne E, Baert H, Eeckhout M, Devlieghere F, Van Bockstaele F. Optimization of composite dough for the enrichment of bread crust with antifungal active compounds. LWT - Food science and technology. Elsevier BV; 2018;
MLA
Debonne, Els, Hanne Baert, Mia Eeckhout, et al. “Optimization of Composite Dough for the Enrichment of Bread Crust with Antifungal Active Compounds.” LWT - Food science and technology (2018): n. pag. Print.
@article{8576587,
  author       = {Debonne, Els and Baert, Hanne and Eeckhout, Mia and Devlieghere, Frank and Van Bockstaele, Filip},
  issn         = {0023-6438},
  journal      = {LWT - Food science and technology},
  publisher    = {Elsevier BV},
  title        = {Optimization of composite dough for the enrichment of bread crust with antifungal active compounds},
  url          = {http://dx.doi.org/10.1016/j.lwt.2018.10.020},
  year         = {2018},
}

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