Volatile compounds in crumb of whole-meal wheat bread fermented with different yeast levels and fermentation temperatures

Nor Qhairul Izzreen B. Mohd Noor, Mikael Agerlin Petersen, Åse Solvej Hansen

Research output: Contribution to journalJournal articleResearchpeer-review

16 Citations (Scopus)
Original languageEnglish
JournalCereal Chemistry
Volume93
Issue number2
Pages (from-to)209-216
Number of pages8
ISSN0009-0352
DOIs
Publication statusPublished - 2016

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