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Influence of baking conditions and formulation on furanic d..:
Acquaticci, Laura
;
Schouten, Maria Alessia
;
Angeloni, Simone
...
Food Chemistry. 437 (2024) - p. 137791 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.137791
RT Journal T1
Influence of baking conditions and formulation on furanic derivatives, 3-methylbutanal and hexanal and other quality characteristics of lab-made and commercial biscuits
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.137791&Exemplar=1&LAN=DE A1 Acquaticci, Laura A1 Schouten, Maria Alessia A1 Angeloni, Simone A1 Caprioli, Giovanni A1 Vittori, Sauro A1 Romani, Santina PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 437 SP 137791 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.137791 DO https://doi.org/10.1016/j.foodchem.2023.137791 SF ELIB - SuUB Bremen
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