Milling fractionation of rye produces different sensory profiles of both flour and bread

Author： Heinio R.-L.   Liukkonen K.-H.   Katina K.   Myllymaki O.   Poutanen K.  

Publisher： Elsevier

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.36, Iss.6, 2003-09, pp. : 577-583

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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