Potent aromatic compounds in the crumb of wheat bread (French-type) ? influence of pre-ferments and studies on the formation of key odorants during dough processing
- 1 May 1995
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 201 (3) , 241-248
- https://doi.org/10.1007/bf01192996
Abstract
No abstract availableKeywords
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