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NTIS 바로가기Trends in food science & technology, v.17 no.10, 2006년, pp.557 - 566
Salim-ur-Rehman (Corresponding author. Permanent address: Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan. Fax: &plus) , Paterson, Alistair (92 41 9201105) , Piggott, John R. (&plus)
Flavour compounds are key elements for consumer acceptance and product identification in bread. One category of speciality breads, the sourdoughs have a fermentation process affected by a complex microflora of yeasts and lactic acid bacteria which confer specific flavour characteristics. Although ye...
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