Relationship between volatile profile and sensory development of an oat-based biscuit. (2014)

First Author: Cognat C
Attributed to:  Harnessing new technologies for sustainable oat production and utilisation funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2014.02.170

PubMed Identifier: 24799211

Publication URI: http://europepmc.org/abstract/MED/24799211

Type: Journal Article/Review

Volume: 160

Parent Publication: Food chemistry

ISSN: 0308-8146