Relationships Between Sensory Flavor Evaluation and Volatile and Nonvolatile Compounds in Commercial Wheat Bread Type Baguette
Author:
Publisher
Wiley
Subject
Food Science
Reference26 articles.
1. The Effects of Bread Making Process and Wheat Quality on French Baguettes
2. The Taste of Bread
3. Individualized Optimization of the Salt Content of White Bread for Acceptability
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