Effect of industrial processing on the volatiles, enzymes and lipids of wholegrain and rolled oats
Xingchen Li, Indrawati Oey, Biniam Kebede
Topics & Concepts
ChemistryMaillard reactionFood scienceSteamingAromaLipaseFlavorEnzymeOdorBiochemistryOrganic chemistryMeat and Animal Product QualityFermentation and Sensory AnalysisSensory Analysis and Statistical Methods