Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread
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DOI: 10.3390/biom11101396
Abstract: In Portugal, maize has been used for centuries to produce an ethnic bread called broa, employing traditional maize varieties, which are preferred by the consumers in detriment of commercial hybrids. In order to evaluate the… read more here.
Keywords: maize flours; maize; light volatile; broas ... See more keywords