Sourdough volatile compounds and their contribution to bread: A review
C Pétel, B Onno, C Prost - Trends in Food Science & Technology, 2017 - Elsevier
Background Sourdough has been used in bread production for decades to improve its
preservation, texture and flavor. Today it is mostly used as a bread flavor improver. For many …
preservation, texture and flavor. Today it is mostly used as a bread flavor improver. For many …
Sourdough volatile compounds and their contribution to bread: A review
C Pétel, B Onno, C Prost - Trends in Food Science and Technology, 2017 - hal.science
Background: Sourdough has been used in bread production for decades to improve its
preservation, texture and flavor. Today it is mostly used as a bread flavor improver. For many …
preservation, texture and flavor. Today it is mostly used as a bread flavor improver. For many …
Sourdough volatile compounds and their contribution to bread: a review.
C Pétel, B Onno, C Prost - 2017 - cabidigitallibrary.org
Background: Sourdough has been used in bread production for decades to improve its
preservation, texture and flavor. Today it is mostly used as a bread flavor improver. For many …
preservation, texture and flavor. Today it is mostly used as a bread flavor improver. For many …
[引用][C] Sourdough volatile compounds and their contribution to bread: A review
C Pétel, B Onno, C Prost - Trends in Food Science & Technology, 2017 - cir.nii.ac.jp
Sourdough volatile compounds and their contribution to bread: A review
C Pétel, B Onno, C Prost - Trends in Food Science & Technology, 2017 - infona.pl
Sourdough has been used in bread production for decades to improve its preservation,
texture and flavor. Today it is mostly used as a bread flavor improver. For many years, bread …
texture and flavor. Today it is mostly used as a bread flavor improver. For many years, bread …