Evolution of volatile compounds in gluten-free bread: From dough to crumb.
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DOI: 10.1016/j.foodchem.2017.01.098
Abstract: Understanding the evolution of volatile compounds from dough to crumb is necessary in order to improve the weak aroma of gluten-free breads. Additionally, sensitive analytical methods are required to detect small changes. In the present… read more here.
Keywords: gluten free; evolution; evolution volatile; volatile compounds ... See more keywords