Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat
Challacombe, Carolyn A., Abdel-Aal, El-Sayed M., Seetharaman, Koushik, Duizer, Lisa M.Volume:
56
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2012.03.006
Date:
September, 2012
File:
PDF, 226 KB
english, 2012