Study To Elucidate Formation Pathways of Selected Roast-Smelling Odorants upon Extrusion Cooking
Author:
Affiliation:
1. Nestlé Product Technology Center Orbe, 1350 Orbe, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf4004237
Reference24 articles.
1. Aroma Characteristics of Extruded Wheat Flour and Wheat Starch Containing Added Cysteine and Reducing Sugars
2. Sensory Characterisation of the Aromas Generated in Extruded Maize and Wheat Flour
3. Contribution of Lipids to Volatiles Generation in Extruded Corn-Based Model Systems
4. Aroma Generation in Extruded and Heated Wheat Flour
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