Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction
Crossref DOI link: https://doi.org/10.1007/s11947-015-1549-1
Published Online: 2015-07-07
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Makhoul, Salim
Romano, Andrea
Capozzi, Vittorio
Spano, Giuseppe
Aprea, Eugenio
Cappellin, Luca
Benozzi, Elisabetta
Scampicchio, Matteo
Märk, Tilmann D.
Gasperi, Flavia
El-Nakat, Hanna
Guzzo, Jean
Biasioli, Franco
Text and Data Mining valid from 2015-07-07