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Aroma and quality of breads baked from old and modern wheat..:
Longin, Friedrich
;
Beck, Heiner
;
Gütler, Hermann
...
Food Research International. 129 (2020) - p. 108748 , 2020
Link:
https://doi.org/10.1016/j.foodres.2019.108748
RT Journal T1
Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2019.108748&Exemplar=1&LAN=DE A1 Longin, Friedrich A1 Beck, Heiner A1 Gütler, Hermann A1 Heilig, Wendelin A1 Kleinert, Michael A1 Rapp, Matthias A1 Philipp, Norman A1 Erban, Alexander A1 Brilhaus, Dominik A1 Mettler-Altmann, Tabea A1 Stich, Benjamin PB Elsevier BV YR 2020 SN 0963-9969 JF Food Research International VO 129 SP 108748 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2019.108748 DO https://doi.org/10.1016/j.foodres.2019.108748 SF ELIB - SuUB Bremen
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