Study of structure and flavour release relationships in low moisture bakery products by means of the acoustic-mechanical combined technique and the electronic nose

Journal of Cereal Science

Volumn 48, Issue 2, 2008, Pages 413-419

  Piazza, Laura ^a   Gigli, Jiabril ^a   Benedetti, Simona ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Acoustic mechanical analysis; Chemometric analysis; Crispy bakery products; Electronic nose; Flavour release

Indexed keywords

EID: 49449090814     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.09.016     Document Type: Article

References (11)

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