Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour

W. L. P. Bredie, D. S. Mottram, R. C. E. Guy

57 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Agricultural and Food Chemistry
Vol/bind	50
Udgave nummer	5
Sider (fra-til)	1118-1125
Antal sider	8
ISSN	0021-8561
Status	Udgivet - 2002

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title = "Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour",

author = "Bredie, {W. L. P.} and Mottram, {D. S.} and Guy, {R. C. E.}",

year = "2002",

language = "English",

volume = "50",

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journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

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TY - JOUR

T1 - Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour

AU - Bredie, W. L. P.

AU - Mottram, D. S.

AU - Guy, R. C. E.

PY - 2002

Y1 - 2002

M3 - Journal article

SN - 0021-8561

VL - 50

SP - 1118

EP - 1125

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 5

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