ScholarLens Back to search
1991•European Food Research and TechnologyRequires access

Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation

Peter Schieberle, Werner Grosch

Open publisher page 237 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 237 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Food science, Flavour, Diacetyl, Chemistry, Aroma, Fermentation, Wheat bread, Dilution

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation — Research Paper | ScholarLens