Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process

Author: Heinio R.-L.   Katina K.   Wilhelmson A.   Myllymaki O.   Rajamaki T.   Latva-Kala K.   Liukkonen K.H.   Poutanen K.  

Publisher: Elsevier

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.36, Iss.5, 2003-08, pp. : 533-545

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