Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology.
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DOI: 10.1016/j.foodres.2018.01.048
Abstract: The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF methodology was optimised with PCA and RSM and validated… read more here.
Keywords: gluten free; methodology; bread crust; bread ... See more keywords