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Volumn 227, Issue , 2017, Pages 179-186

Evolution of volatile compounds in gluten-free bread: From dough to crumb

Author keywords

GC MS; Gluten free bread crumb; Gluten free dough; Maize starch; Solvent extraction; Volatile compounds

Indexed keywords

EXTRACTION; FATTY ACIDS; FERMENTATION; FOOD PRODUCTS; SOLVENT EXTRACTION; STARCH;

EID: 85010424577     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.01.098     Document Type: Article
Times cited : (43)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.