Identification of the volatile flavour compounds of wheat bread crust — comparison with rye bread crust-Reference-Cited by-同舟云学术

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Identification of the volatile flavour compounds of wheat bread crust — comparison with rye bread crust

Published:1985-06 Issue:6 Volume:180 Page:474-478
ISSN:0044-3026
Container-title:Zeitschrift für Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Schieberle Peter,Grosch Werner

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF02044297.pdf

Reference13 articles.

1. Rothe M (1974) Aroma von Brot. Akademie Verlag, Berlin

2. Maga JA (1974) Crit Rev Food Sci Nutr 5:55

3. Folkes DJ, Gramshaw JW (1977) J Food Technol 12:1

4. Folkes DJ, Gramshaw JW (1981) Prog Food Nutr Sci 5:369

5. Hunter IR, Walden MK, Scherer JR, Lundin RE (1969) Cereal Chem 46:189

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