Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction
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Title
Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction
Authors
Keywords
PTR-MS, VOCs, Bread, Yeast, Flour, Aroma, Interaction
Journal
Food and Bioprocess Technology
Volume 8, Issue 9, Pages 1925-1937
Publisher
Springer Nature
Online
2015-07-06
DOI
10.1007/s11947-015-1549-1
References
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