Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process-Reference-Cited by-同舟云学术

Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process

Published:2003-08 Issue:5 Volume:36 Page:533-545
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Heiniö Raija-Liisa,Katina Kati,Wilhelmson Annika,Myllymäki Olavi,Rajamäki Tiina,Latva-Kala Kyösti,Liukkonen Kirsi-Helena,Poutanen Kaisa

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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3. Rye production and uses worldwide;Bushuk;Cereal Foods World,2001

4. Flavour of cereal products—a review;Grosch;Cereal Chemistry,1997

5. Hansen, Å. (1995). Flavour compounds in rye sourdough and rye bread. In K. Poutanen, K. Autio (Eds.), International rye symposium: technology and products, Helsinki, Finland (pp. 160–168). VTT Symposium 161.

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