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NTIS 바로가기Food science and biotechnology, v.19 no.3, 2010년, pp.575 - 582
Cho, In-Hee (Department of Food Science and Nutrition, University of Minnesota) , Peterson, Devin G. (Department of Food Science, Penn State University)
The roles of ingredient formulation, dough fermentation, and baking conditions on bread aroma are reviewed. More than 540 volatile compounds have been reported in bread. However, only a relative small portion of the volatile compounds in bread contribute to the desirable aroma properties. The primar...
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