Work

Potent aromatic compounds in the crumb of wheat bread (French-type) ? influence of pre-ferments and studies on the formation of key odorants during dough processing

Year: 1995

Type: article

Source: European Food Research and Technology

DOI: 10.1007/bf01192996

Authors: Klaus Gassenmeier, Peter Schieberle

Institution: Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W220178807

FWCI: 2.528

Cites: 13

Cited by: 119

Related to: 10