Volatile compounds in whole meal bread crust: the effects of yeast level and fermentation temperature

Research output: Contribution to journalJournal articlepeer-review

Original languageEnglish
JournalFood Chemistry
Volume210
Pages (from-to)566-576
Number of pages11
ISSN0308-8146
DOIs
Publication statusPublished - 2016

    Research areas

  • Whole meal bread, Crust, Volatile compounds, Fermentation temperature, Yeast level

ID: 164214178