𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Fermentation products in bread flavour and aroma

✍ Scribed by Dorothy M. Collyer

Publisher
John Wiley and Sons
Year
1966
Tongue
English
Weight
558 KB
Volume
17
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Kinetics of flavour and aroma changes in
Kinetics of flavour and aroma changes in thermally processed cupuaοΏ½u (Theobroma grandiflorum) pulp
✍ Silva, Filipa M; Sims, Charles; Balaban, Murat O; Silva, Cristina L M; O?Keefe, πŸ“‚ Article πŸ“… 2000 πŸ› John Wiley and Sons 🌐 English βš– 97 KB

Changes in `fresh' and `cooked-notes' during thermal treatment of cupuac Γ‹u (Theobroma grandiΒ―orum) pulp were evaluated and modelled. Isothermal experiments in the temperature range of 70Β±98 Β°C were carried out and a non-linear regression was performed to all data to estimate kinetic parameters. `Fr