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Aroma of wheat bread crumb
Anja Niehues Birch,
Mikael Agerlin Petersen
,
Åse Solvej Hansen
Food Analytics and Biotechnology
Dairy, Meat and Plant Product Technology
65
Citations (Scopus)
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Agriculture & Biology
breads
77%
texture
62%
odors
61%
wheat
49%
yeasts
29%
odor compounds
24%
fermentation
23%
volatile compounds
22%
flour
20%
oxidation
16%
Maillard reaction
13%
lipids
11%
flavor
9%
ingredients
9%
temperature
8%
Medicine & Life Sciences
Bread
100%
Triticum
94%
Odorants
82%
Yeasts
35%
Fermentation
35%
Flour
29%
Maillard Reaction
17%
Temperature
15%
Lipids
14%
Chemical Compounds
Fermentation
73%
Volatile Agent
56%
Strain
36%
Lipid
35%
Maillard Reaction
32%
Oxidation Reaction
23%
Dilution
21%
Time
18%