The Influence of Fermentation on Volatile Compounds in French Bread Dough

P. Frasse, S. Lambert, D. Richard-Molard, H. Chiron

Open source

DOI: 10.1006/fstl.1993.1027
Published: 1993-04
Container: LWT - Food Science and Technology
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1006/fstl.1993.1027,
  title = {The Influence of Fermentation on Volatile Compounds in French Bread Dough},
  author = {P. Frasse and S. Lambert and D. Richard-Molard and H. Chiron},
  year = {1993},
  journal = {LWT - Food Science and Technology},
  doi = {10.1006/fstl.1993.1027},
  url = {https://doi.org/10.1006/fstl.1993.1027}
}

RIS

TY  - JOUR
TI  - The Influence of Fermentation on Volatile Compounds in French Bread Dough
AU  - P. Frasse
AU  - S. Lambert
AU  - D. Richard-Molard
AU  - H. Chiron
PY  - 1993
JO  - LWT - Food Science and Technology
DO  - 10.1006/fstl.1993.1027
UR  - https://doi.org/10.1006/fstl.1993.1027
ER  -

APA

Frasse, P., Lambert, S., Richard-Molard, D., & Chiron, H. (1993). The Influence of Fermentation on Volatile Compounds in French Bread Dough. LWT - Food Science and Technology. https://doi.org/10.1006/fstl.1993.1027

Source records

crossref · retrieved 2026-09-25T08:40:46.272Z