Authors:
HWANG CF
RIHA WE
JIN BP
KARWE MV
HARTMAN TG
DAUN H
HO CT
Citation: Cf. Hwang et al., EFFECT OF CYSTEINE ADDITION ON THE VOLATILE COMPOUNDS RELEASED AT THEDIE DURING TWIN-SCREW EXTRUSION OF WHEAT-FLOUR, Lebensmittel-Wissenschaft + Technologie, 30(4), 1997, pp. 411-416
Authors:
RIHA WE
HWANG CF
KARWE MV
HARTMAN TG
HO CT
Citation: We. Riha et al., EFFECT OF CYSTEINE ADDITION ON THE VOLATILES OF EXTRUDED WHEAT-FLOUR, Journal of agricultural and food chemistry, 44(7), 1996, pp. 1847-1850
Citation: We. Riha et Wl. Wendorff, BROWNING POTENTIAL OF LIQUID SMOKE SOLUTIONS - COMPARISON OF 2 METHODS, Journal of food science, 58(3), 1993, pp. 671-674
Citation: We. Riha et Wl. Wendorff, EVALUATION OF COLOR IN SMOKED CHEESE BY SENSORY AND OBJECTIVE METHODS, Journal of dairy science, 76(6), 1993, pp. 1491-1497