Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat

✍ Scribed by Challacombe, Carolyn A.; Abdel-Aal, El-Sayed M.; Seetharaman, Koushik; Duizer, Lisa M.

• Book ID: 119292439
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 226 KB
• Volume: 56
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2012.03.006