Volatile profile and sensory characteristics of creams used as fillers of bakery products: Home made egg creams vs industrial creams

Italian Journal of Food Science

Volumn 21, Issue 3, 2009, Pages 255-268

  Ramos, B ^a   Pinho, O ^a,b   Ferreira, I M P L V ^a  

^a Campus Universitário de Santiago   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Bakery products; Cream; Egg yolk; Sensory analysis; Spme; Volatiles

Indexed keywords

EID: 73249133725     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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