|Publication type:||Contribution to magazine or newspaper|
|Title:||Language of bread : expertview - bread flavours|
|Authors :||Kleinert, Michael|
|Published in :||European Baker & Biscuit|
|Publisher / Ed. Institution :||Crier|
|Subjects :||Bread; Flavourwheel; Flavour|
|Subject (DDC) :||664: Food technology|
|Abstract:||The innovative bread flavour wheel introduces a new "language of bread", which captures the flavour of bread in a way that facilitates communication between consumer, producer and technologies. This novel approach offers the potential to revolutionise the way in which a staple commodity is perceived and inspire the development of even more exciting bread products to meet the needs of an increasingly sophisticated and discerning consumer.|
|Fulltext version :||Published version|
|License (according to publishing contract) :||Licence according to publishing contract|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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