✦ LIBER ✦
Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process
✍ Scribed by Raija-Liisa Heiniö; Kati Katina; Annika Wilhelmson; Olavi Myllymäki; Tiina Rajamäki; Kyösti Latva-Kala; Kirsi-Helena Liukkonen; Kaisa Poutanen
- Book ID
- 117171894
- Publisher
- Elsevier Science
- Year
- 2003
- Tongue
- English
- Weight
- 199 KB
- Volume
- 36
- Category
- Article
- ISSN
- 1096-1127
No coin nor oath required. For personal study only.