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Influence of baking conditions and formulation on furanic derivatives, 3-methylbutanal and hexanal and other quality characteristics of lab-made and commercial biscuits

Laura Acquaticci; Maria Alessia Schouten; Simone Angeloni; Giovanni Caprioli; Sauro Vittori; Santina Romani
Food Chemistry · Vol. 437 · pp. 137791 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-03-01
Publication Year2024
Volume437
Pages137791
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.137791
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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