Chemistry of bread aroma: A review

Food Science and Biotechnology

Volumn 19, Issue 3, 2010, Pages 575-582

  Cho, In Hee ^a,b   Peterson, Devin G ^c  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b Ewha Womans University   (South Korea)

^c UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Aroma; Baking; Bread; Dough fermentation; Key odorant

Indexed keywords

AROMA; BAKING; BREAD; DOUGH FERMENTATION; KEY ODORANT;

FERMENTATION; VOLATILE ORGANIC COMPOUNDS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 79957645960     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0081-3     Document Type: Review

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