Effect of processing and flavour fine-tuning techniques on the volatile flavour constituents of pseudocereals and some minor cereals par Olaniyi, Lasekan Olusegun, Lasekan, Adeseye O.

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Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach par Lasekan, Ola, Dabaj, Fatma K., Muniandy, Megala, Juhari, Nurul Hanisah, Lasekan, Adeseye O.