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 Møller Jespersen, Kim Lambertsen Larsen^*

^*Corresponding author for this work

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

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2021

Wheat Dough Characterisation at Industrial Bakeries
Jødal, A-S. S., 2021, Aalborg Universitetsforlag. 91 p. (Ph.d.-serien for Det Ingeniør- og Naturvidenskabelige Fakultet, Aalborg Universitet).
Research output: Book/Report › Ph.D. thesis

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