The effect of pH on the volatiles formed in an extruded starch-glucose-lysine model system

Food Chemistry

Volumn 58, Issue 4, 1997, Pages 323-327

  Ames, Jennifer M ^a   Defaye, Aklile B ^a   Bates, Lisa ^a,b  

^a UNIVERSITY OF READING   (United Kingdom)

^b United Biscuits (UK) Ltd   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ETHER; FURAN DERIVATIVE; GLUCOSE; LYSINE; PENTANE; PYRAZINE DERIVATIVE; SOLVENT; STARCH; VOLATILE AGENT;

ARTICLE; DISTILLATION; GAS CHROMATOGRAPHY; MACHINE; MASS SPECTROMETRY; MOISTURE; PH; TEMPERATURE; TIME; WATER VAPOR;

EID: 0031033002     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00171-9     Document Type: Article

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