Relationship between sensory perception and flavour-active...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2003 Vol. 36; Iss. 5

Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process

Raija-Liisa Heiniö, Kati Katina, Annika Wilhelmson, Olavi Myllymäki, Tiina Rajamäki, Kyösti Latva-Kala, Kirsi-Helena Liukkonen, Kaisa Poutanen
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Volume:
36
Year:
2003
Language:
english
DOI:
10.1016/s0023-6438(03)00057-4
File:
PDF, 199 KB
english, 2003
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