Wheat bread aroma compounds in crumb and crust: A review

Food Research International

Volumn 75, Issue , 2015, Pages 200-215

  Pico, Joana ^a   Bernal, José ^a   Gómez, Manuel ^b  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Bread aroma; Crumb; Crust; Fermentation; Maillard; Volatile compounds

Indexed keywords

FERMENTATION; ODORS; VOLATILE ORGANIC COMPOUNDS;

BREAD AROMA; CRUMB; CRUST; MAILLARD; VOLATILE COMPOUNDS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 84931264932     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.05.051     Document Type: Review

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