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

LWT

Volumn 36, Issue 5, 2003, Pages 533-545

  Heiniö, Raija Liisa ^a   Katina, Kati ^a   Wilhelmson, Annika ^a   Myllymäki, Olavi ^a   Rajamäki, Tiina ^a   Latva Kala, Kyösti ^a   Liukkonen, Kirsi Helena ^a   Poutanen, Kaisa ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Extrusion; Flavour; Germination; Rye; Sourdough fermentation

Indexed keywords

SECALE CEREALE;

EID: 0038148404     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(03)00057-4     Document Type: Article

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