Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat

Published 2012 View Full Article

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Title
Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 56, Issue 2, Pages 181-188
Publisher
Elsevier BV
Online
2012-05-03
DOI
10.1016/j.jcs.2012.03.006

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