The Influence of Fermentation on Volatile Compounds in French Bread Dough

• 1 April 1993
• journal article
• Published by Elsevier in Lwt - Food Science and Technology
• Vol. 26  (2) , 126-132
• https://doi.org/10.1006/fstl.1993.1027

Abstract

Keywords

• VOLATILE COMPOUNDS
• BREAD DOUGH
• INFLUENCE OF FERMENTATION
• FRENCH BREAD
• COMPOUNDS IN FRENCH