Aroma volatiles generated during extrusion cooking of maize flour

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Aroma volatiles generated during extrusion cooking of maize flour. / Bredie, W. L. P.; Mottram, D. S.; Guy, R. C. E.

In: Journal of Agricultural and Food Chemistry, Vol. 46, No. 4, 1998, p. 1479-1487.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Bredie, WLP, Mottram, DS & Guy, RCE 1998, 'Aroma volatiles generated during extrusion cooking of maize flour', Journal of Agricultural and Food Chemistry, vol. 46, no. 4, pp. 1479-1487.

APA

Bredie, W. L. P., Mottram, D. S., & Guy, R. C. E. (1998). Aroma volatiles generated during extrusion cooking of maize flour. Journal of Agricultural and Food Chemistry, 46(4), 1479-1487.

Vancouver

Bredie WLP, Mottram DS, Guy RCE. Aroma volatiles generated during extrusion cooking of maize flour. Journal of Agricultural and Food Chemistry. 1998;46(4):1479-1487.

Author

Bredie, W. L. P. ; Mottram, D. S. ; Guy, R. C. E. / Aroma volatiles generated during extrusion cooking of maize flour. In: Journal of Agricultural and Food Chemistry. 1998 ; Vol. 46, No. 4. pp. 1479-1487.

Bibtex

@article{66603b60a1b811ddb6ae000ea68e967b,
title = "Aroma volatiles generated during extrusion cooking of maize flour",
author = "Bredie, {W. L. P.} and Mottram, {D. S.} and Guy, {R. C. E.}",
year = "1998",
language = "English",
volume = "46",
pages = "1479--1487",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "4",

}

RIS

TY - JOUR

T1 - Aroma volatiles generated during extrusion cooking of maize flour

AU - Bredie, W. L. P.

AU - Mottram, D. S.

AU - Guy, R. C. E.

PY - 1998

Y1 - 1998

M3 - Journal article

VL - 46

SP - 1479

EP - 1487

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 4

ER -

ID: 7736170