Characterisation of volatile compounds of lupin protein isolate-enriched wheat flour bread

Food Research International

Volumn 48, Issue 2, 2012, Pages 568-577

  Paraskevopoulou, Adamantini ^a   Chrysanthou, Andreas ^a   Koutidou, Maria ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Aroma; Bread; Detection frequency analysis; GCO; Lupin protein; SPME

Indexed keywords

AROMA; BREAD; DETECTION FREQUENCY; GCO; SPME;

CALCINATION; DEGRADATION; GAS CHROMATOGRAPHY; PROTEINS; VOLATILE ORGANIC COMPOUNDS;

FOOD PRODUCTS;

BASIDIOMYCOTA; TRITICUM AESTIVUM;

EID: 84862325988     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.05.028     Document Type: Article

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