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

Research output: Contribution to journalJournal articleResearchpeer-review

W. L. P. Bredie, D. S. Mottram, R. C. E. Guy

Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Issue number5
Pages (from-to)1118-1125
Number of pages8
Publication statusPublished - 2002

ID: 7798006