Changes in aroma composition and sensory properties provided by distiller’s grains addition to bakery products-Reference-Cited by-同舟云学术

Changes in aroma composition and sensory properties provided by distiller’s grains addition to bakery products

Published:2016-11 Issue: Volume:72 Page:75-83
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Roth M.,Schuster H.,Kollmannsberger H.,Jekle M.^ORCID,Becker T.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

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2. Corn Distillers grains and other by-products of alcohol production in blended foods. II. Sensory, stability and processing studies;Bookwalter;Cereal Chem.,1984

3. Processing corn distillers’ grains to improve flavor: storage stability in corn-soy-milk blends;Bookwalter;J. Food Sci.,1988

4. Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices;Engel;Eur. Food Res. Technol.,1999

5. Flavor of cereal products—a review;Grosch;Cereal Chem.,1997

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