Effects of storage temperature on flavor of stone-milled buckwheat flour

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 55, Issue 11, 2008, Pages 559-565

  Kawakami, Izumi ^a,b   Murayama, Nobuki ^a   Kawasaki, Sadamichi ^a,b   Igasaki, Tomohiko ^a   Hayashida, Yuki ^a  

^a KUMAMOTO UNIVERSITY   (Japan)

^b Kumamoto Flour Milling Co Ltd   (Japan)

Author keywords

Buckwheat; Flavor; Instrumental analysis; Sensory evaluation; Storage temperature

Indexed keywords

EID: 58849136286     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.55.559     Document Type: Article

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