Literature DB >> 8683011

Sensory acceptability is inversely related to development of fat rancidity in bread made from stored flour.

L Hansen1, M S Rose.   

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Year:  1996        PMID: 8683011     DOI: 10.1016/S0002-8223(96)00218-0

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN: 0002-8223


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  1 in total

1.  Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours.

Authors:  Wen Cong; Edisson Tello; Christopher T Simons; Devin G Peterson
Journal:  Molecules       Date:  2022-02-16       Impact factor: 4.411

  1 in total

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