Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. / Bredie, W. L. P.; Mottram, D. S.; Guy, R. C. E.

In: Journal of Agricultural and Food Chemistry, Vol. 50, No. 5, 2002, p. 1118-1125.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Bredie, WLP, Mottram, DS & Guy, RCE 2002, 'Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour', Journal of Agricultural and Food Chemistry, vol. 50, no. 5, pp. 1118-1125. <https://pubs.acs.org/journals/jafcau/article.cgi/jafcau/2002/50/i05/pdf/jf0111662.pdf>

APA

Bredie, W. L. P., Mottram, D. S., & Guy, R. C. E. (2002). Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. Journal of Agricultural and Food Chemistry, 50(5), 1118-1125. https://pubs.acs.org/journals/jafcau/article.cgi/jafcau/2002/50/i05/pdf/jf0111662.pdf

Vancouver

Bredie WLP, Mottram DS, Guy RCE. Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. Journal of Agricultural and Food Chemistry. 2002;50(5):1118-1125.

Author

Bredie, W. L. P. ; Mottram, D. S. ; Guy, R. C. E. / Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. In: Journal of Agricultural and Food Chemistry. 2002 ; Vol. 50, No. 5. pp. 1118-1125.

Bibtex

@article{57f6c7d0a1bb11ddb6ae000ea68e967b,
title = "Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour",
author = "Bredie, {W. L. P.} and Mottram, {D. S.} and Guy, {R. C. E.}",
year = "2002",
language = "English",
volume = "50",
pages = "1118--1125",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "5",

}

RIS

TY - JOUR

T1 - Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour

AU - Bredie, W. L. P.

AU - Mottram, D. S.

AU - Guy, R. C. E.

PY - 2002

Y1 - 2002

M3 - Journal article

VL - 50

SP - 1118

EP - 1125

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 5

ER -

ID: 7798006