Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat

Journal of Cereal Science

Volumn 56, Issue 2, 2012, Pages 181-188

  Challacombe, Carolyn A ^a   Abdel Aal, El Sayed M ^b   Seetharaman, Koushik ^a   Duizer, Lisa M ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Bread; Crackers; Phenolic contents; Red and white wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 84866001878     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.03.006     Document Type: Article

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