Advances in the understanding of the chemical reactions responsible for bread flavour quality

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Poinot, P ^a   Arvisenet, G ^a   Grua Priol, J ^a   Fillonneau, C ^a   Mezaize, S ^a   De Lamballerie, M ^a   Le Bail, A ^a   Prost, C ^a  

^a Universite de Nantes   (France)

Author keywords

Artificial mouth; Gluten bread; Gluten free bread; Headspace; Representativeness

Indexed keywords

EID: 68949200840     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/1074-cjfs     Document Type: Conference Paper

References (9)

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