Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste

Journal of Cereal Science

Volumn 53, Issue 2, 2011, Pages 259-268

  Jensen, Sidsel ^a,c   Oestdal, Henrik ^b   Skibsted, Leif H ^a   Larsen, Erik ^c   Thybo, Anette K ^c  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b NOVOZYMES A S   (Denmark)

^c AARHUS UNIVERSITY   (Denmark)

Author keywords

Aroma volatiles; Sensory quality; Storage; Wheat bread

Indexed keywords

TRITICUM AESTIVUM;

EID: 79953288890     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.11.007     Document Type: Article

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