Crust Aroma of Baguettes II. Dependence of the Concentrations of Key Odorants on Yeast Level and Dough Processing
G. Zehentbauer, W. GroschVolume:
28
Year:
1998
Language:
english
Pages:
97
DOI:
10.1006/jcrs.1998.0183
File:
PDF, 213 KB
english, 1998