Effect of processing and flavour fine-tuning techniques on the volatile flavour constituents of pseudocereals and some minor cereals
Different processing techniques have been used for many centuries to increase the amount of bioactive components and the subsequent fine-tuning of flavour compounds of pseudocereals and the lesser cereals. After an introduction into the different processing methods that leads to the formation of cha...
Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
WFL Publisher
2012
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Online Access: | http://psasir.upm.edu.my/id/eprint/24191/1/Effect%20of%20processing%20and%20flavour%20fine-tuning%20techniques%20on%20the%20volatile%20flavour%20constituents%20of%20pseudocereals%20and%20some%20minor%20cereals.pdf |