Influence of formulation and process on the aromatic...

Journal of Cereal Science 2008 Vol. 48; Iss. 3

Influence of formulation and process on the aromatic profile and physical characteristics of bread

Pauline Poinot, Gaëlle Arvisenet, Joëlle Grua-Priol, Dorothée Colas, Catherine Fillonneau, Alain Le Bail, Carole Prost
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Volume:
48
Year:
2008
Language:
english
Pages:
12
DOI:
10.1016/j.jcs.2008.03.002
File:
PDF, 345 KB
english, 2008
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