Volatile compounds in whole meal bread crust: the effects of yeast level and fermentation temperature
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Food Chemistry |
Volume | 210 |
Pages (from-to) | 566-576 |
Number of pages | 11 |
ISSN | 0308-8146 |
DOIs | |
Publication status | Published - 2016 |
- Whole meal bread, Crust, Volatile compounds, Fermentation temperature, Yeast level
Research areas
ID: 164214178