Effect of soybean fortification on Ghanaian fermented maize dough aroma

International Journal of Food Sciences and Nutrition

Volumn 56, Issue 5, 2005, Pages 315-326

  Annan, N T ^a   Plahar, W A ^a   Poll, L ^b   Jakobsen, M ^b  

^a Food Research Institute Ghana   (Ghana)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Aroma compounds; Ghana; Maize dough; Soybean

Indexed keywords

2,3 BUTANEDIONE; ACETIC ACID; ACETIC ACID ETHYL ESTER; ALCOHOL; BENZALDEHYDE; BUTANOL; CARBONYL DERIVATIVE; DECANOIC ACID; ESTER DERIVATIVE; FURAN; FURANONE DERIVATIVE; HEPTANOIC ACID DERIVATIVE; HEPTANOL; HEXADECANOL; HEXANOIC ACID; HEXANOL; ISOBUTANOL; LACTIC ACID; NEROLIDOL; NONANOIC ACID; NONANOL; OCTANOIC ACID; OCTANOL; PENTANOL; PHENETHYL ALCOHOL; PROPANOL; PROPIONIC ACID; VALERIC ACID; VOLATILE ORGANIC COMPOUND;

ACIDITY; AROMA; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIET SUPPLEMENTATION; DISTILLATION; EXTRACTION; FERMENTATION; GAS CHROMATOGRAPHY; GHANA; MAIZE; MASS SPECTROMETRY; MICROBIAL GROWTH; NONHUMAN; OLFACTOMETRY; SNIFFING; SOYBEAN;

GLYCINE MAX; ZEA MAYS;

EID: 27744468441     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480512331390655     Document Type: Article

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