Wheat sourdough fermentation: Effect of time and acidification on fundamental rheological properties

Research output: Chapter in Book/Report/Conference proceedings › Conference proceeding › peer-review

Original language	English (Ireland)
Title of host publication	Using Cereal Science and Technology for the Benefit of Consumers
Subtitle of host publication	Proceedings of the 12th International ICC Cereal and Bread Congress, 24–26th May, 2004, Harrogate, UK
Publisher	Woodhead
Pages	163-168
ISBN (Print)	978-1-84569-479-1
Publication status	Published - 2005
Event	12th International ICC Cereal and Bread Congress - Harrogate, United Kingdom Duration: 24 May 2004 → 26 May 2004

Conference	12th International ICC Cereal and Bread Congress
Country/Territory	United Kingdom
City	Harrogate
Period	24/05/04 → 26/05/04

Cite this

@inproceedings{3d8ef33ef2e24a069ad3a9c8cbe44a7c,

title = "Wheat sourdough fermentation: Effect of time and acidification on fundamental rheological properties",

author = "Clarke, \{C. I.\} and Schober, \{T. J.\} and Peter Dockery and Elke Arendt",

year = "2005",

language = "English (Ireland)",

isbn = "978-1-84569-479-1",

pages = "163--168",

booktitle = "Using Cereal Science and Technology for the Benefit of Consumers",

publisher = "Woodhead",

note = "12th International ICC Cereal and Bread Congress ; Conference date: 24-05-2004 Through 26-05-2004",

}

Clarke, CI, Schober, TJ, Dockery, P & Arendt, E 2005, Wheat sourdough fermentation: Effect of time and acidification on fundamental rheological properties. in Using Cereal Science and Technology for the Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Bread Congress, 24–26th May, 2004, Harrogate, UK. Woodhead, pp. 163-168, 12th International ICC Cereal and Bread Congress, Harrogate, United Kingdom, 24/05/04.

Wheat sourdough fermentation: Effect of time and acidification on fundamental rheological properties. / Clarke, C. I.; Schober, T. J.; Dockery, Peter et al.
Using Cereal Science and Technology for the Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Bread Congress, 24–26th May, 2004, Harrogate, UK. Woodhead, 2005. p. 163-168.

Research output: Chapter in Book/Report/Conference proceedings › Conference proceeding › peer-review

TY - GEN

T1 - Wheat sourdough fermentation: Effect of time and acidification on fundamental rheological properties

AU - Clarke, C. I.

AU - Schober, T. J.

AU - Dockery, Peter

AU - Arendt, Elke

PY - 2005

Y1 - 2005

M3 - Conference proceeding

SN - 978-1-84569-479-1

SP - 163

EP - 168

BT - Using Cereal Science and Technology for the Benefit of Consumers

PB - Woodhead

T2 - 12th International ICC Cereal and Bread Congress

Y2 - 24 May 2004 through 26 May 2004

ER -