Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation
- 1 February 1991
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 192 (2) , 130-135
- https://doi.org/10.1007/bf01202626
Abstract
No abstract availableKeywords
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