Odorant Transfer Characteristics of White Bread during Baking-Reference-Cited by-同舟云学术

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Odorant Transfer Characteristics of White Bread during Baking

Published:2011-02-23 Issue:2 Volume:75 Page:261-267
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

ONISHI Masanobu,INOUE Michiko,ARAKI Tetsuya,IWABUCHI Hisakatsu,SAGARA Yasuyuki

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.100572

Reference13 articles.

1. Flavor of Cereal Products—A Review

2. Flavour in sourdough breads: a review

3. Changes in the concentrations of potent crust odourants during storage of white bread

4. 4) Schieberle P and Grosch W, Z. Lebensm. Unters. Forsch. A, 198, 292–296 (1994).

5. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

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