Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour.
about
Molecular gastronomy: a new emerging scientific discipline.Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat.Extraction with SPME and synthesis of 2-methyl-6-vinylpyrazine by a 'one pot' reaction using microwaves.Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.Effect of Germination and Extrusion on Physicochemical Properties and Nutritional Qualities of Extrudates and Tortilla from Wheat.Volatile profiling of durum wheat kernels by HS–SPME/GC–MS
P2860
Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour.
description
2002 nî lūn-bûn
@nan
2002 թուականի Փետրուարին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի փետրվարին հրատարակված գիտական հոդված
@hy
2002年の論文
@ja
2002年論文
@yue
2002年論文
@zh-hant
2002年論文
@zh-hk
2002年論文
@zh-mo
2002年論文
@zh-tw
2002年论文
@wuu
name
Effect of temperature and pH o ...... rusion cooking of wheat flour.
@ast
Effect of temperature and pH o ...... rusion cooking of wheat flour.
@en
Effect of temperature and pH o ...... rusion cooking of wheat flour.
@nl
type
label
Effect of temperature and pH o ...... rusion cooking of wheat flour.
@ast
Effect of temperature and pH o ...... rusion cooking of wheat flour.
@en
Effect of temperature and pH o ...... rusion cooking of wheat flour.
@nl
prefLabel
Effect of temperature and pH o ...... rusion cooking of wheat flour.
@ast
Effect of temperature and pH o ...... rusion cooking of wheat flour.
@en
Effect of temperature and pH o ...... rusion cooking of wheat flour.
@nl
P2093
P356
P1476
Effect of temperature and pH o ...... rusion cooking of wheat flour.
@en
P2093
Donald S Mottram
Robin C E Guy
Wender L P Bredie
P304
P356
10.1021/JF0111662
P407
P577
2002-02-01T00:00:00Z