Sensory characterisation of the aromas generated in extruded maize and wheat flour

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Sensory characterisation of the aromas generated in extruded maize and wheat flour. / Bredie, W. L. P.; Mottram, D. S.; Hassell, G. M.; Guy, R. C. E.

In: Journal of Cereal Science, Vol. 28, 1998, p. 97-106.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Bredie, WLP, Mottram, DS, Hassell, GM & Guy, RCE 1998, 'Sensory characterisation of the aromas generated in extruded maize and wheat flour', Journal of Cereal Science, vol. 28, pp. 97-106.

APA

Bredie, W. L. P., Mottram, D. S., Hassell, G. M., & Guy, R. C. E. (1998). Sensory characterisation of the aromas generated in extruded maize and wheat flour. Journal of Cereal Science, 28, 97-106.

Vancouver

Bredie WLP, Mottram DS, Hassell GM, Guy RCE. Sensory characterisation of the aromas generated in extruded maize and wheat flour. Journal of Cereal Science. 1998;28:97-106.

Author

Bredie, W. L. P. ; Mottram, D. S. ; Hassell, G. M. ; Guy, R. C. E. / Sensory characterisation of the aromas generated in extruded maize and wheat flour. In: Journal of Cereal Science. 1998 ; Vol. 28. pp. 97-106.

Bibtex

@article{9ee22ca0a1b811ddb6ae000ea68e967b,
title = "Sensory characterisation of the aromas generated in extruded maize and wheat flour",
author = "Bredie, {W. L. P.} and Mottram, {D. S.} and Hassell, {G. M.} and Guy, {R. C. E.}",
year = "1998",
language = "English",
volume = "28",
pages = "97--106",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Sensory characterisation of the aromas generated in extruded maize and wheat flour

AU - Bredie, W. L. P.

AU - Mottram, D. S.

AU - Hassell, G. M.

AU - Guy, R. C. E.

PY - 1998

Y1 - 1998

M3 - Journal article

VL - 28

SP - 97

EP - 106

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

ER -

ID: 7740037