Identification of bitter compounds in whole wheat bread crumb

Published 2016 View Full Article

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Title
Identification of bitter compounds in whole wheat bread crumb
Authors
Keywords
Whole wheat foods, Bitterness, Sensory-guided fraction, Trihydroxyoctadecenoic acids, Crumb
Journal
FOOD CHEMISTRY
Volume 203, Issue -, Pages 8-15
Publisher
Elsevier BV
Online
2016-01-29
DOI
10.1016/j.foodchem.2016.01.116

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