𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Changes in the concentrations of potent crust odourants during storage of white bread

✍ Scribed by P. Schieberle; W. Grosch

Publisher
John Wiley and Sons
Year
1992
Tongue
English
Weight
345 KB
Volume
7
Category
Article
ISSN
0882-5734

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Changes in Volatile Components of Paddy,
Changes in Volatile Components of Paddy, Brown and White Fragrant Rice During Storage
✍ Widjaja, Riana; Craske, John D; Wootton, Michael πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 494 KB πŸ‘ 2 views

Paddy rice from an Australian fragrant variety, YRF9, was dehulled and milled. A total of three samples-the original paddy and the resulting brown and white rices obtained by dehulling and/or milling-were then stored for 3 months at 30Β°C and 84% relative humidity under atmospheric pressure, or under

Investigation of organic bases in the sp
Investigation of organic bases in the specific odour of casein and coprecipitate during storage
✍ Golovnya, R. V. πŸ“‚ Article πŸ“… 1982 πŸ› John Wiley and Sons 🌐 English βš– 516 KB

## Abstract Casein and coprecipitate (milk protein concentrate) are rational to use in food technology. In that case sensory properties of milk protein concentrates are very important. During storage of casein and coprecipitate a specific unpleasant odour is developed and accumulated. This fact res