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Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread.
Rusinek, Robert; Gawrysiak-Witulska, Marzena; Siger, Aleksander; Oniszczuk, Anna; Ptaszynska, Aneta A; Knaga, Jaroslaw; Malaga-Tobola, Urszula; Gancarz, Marek.
Afiliação
  • Rusinek R; Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland.
  • Gawrysiak-Witulska M; Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Science, Wojska Polskiego 28, 60-637 Poznan, Poland.
  • Siger A; Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
  • Oniszczuk A; Department of Inorganic Chemistry, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, Poland.
  • Ptaszynska AA; Department of Immunobiology, Institute of Biological Sciences, Faculty of Biology and Biotechnology, Maria Curie-Sklodowska University, Akademicka 19, 20-033 Lublin, Poland.
  • Knaga J; Faculty of Production and Power Engineering, University of Agriculture in Kraków, Balicka 116B, 30-149 Kraków, Poland.
  • Malaga-Tobola U; Faculty of Production and Power Engineering, University of Agriculture in Kraków, Balicka 116B, 30-149 Kraków, Poland.
  • Gancarz M; Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland.
Sensors (Basel) ; 21(8)2021 Apr 16.
Article em En | MEDLINE | ID: mdl-33923662
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Compostos Orgânicos Voláteis / Farinha Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Compostos Orgânicos Voláteis / Farinha Idioma: En Ano de publicação: 2021 Tipo de documento: Article