Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread
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Rusinek, R.; Gawrysiak-Witulska, M.; Siger, A.; Oniszczuk, A.; Ptaszyńska, A.A.; Knaga, J.; Malaga-Toboła, U.; Gancarz, M. Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread. Sensors 2021, 21, 2812. https://doi.org/10.3390/s21082812
Rusinek R, Gawrysiak-Witulska M, Siger A, Oniszczuk A, Ptaszyńska AA, Knaga J, Malaga-Toboła U, Gancarz M. Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread. Sensors. 2021; 21(8):2812. https://doi.org/10.3390/s21082812
Chicago/Turabian StyleRusinek, Robert, Marzena Gawrysiak-Witulska, Aleksander Siger, Anna Oniszczuk, Aneta A. Ptaszyńska, Jarosław Knaga, Urszula Malaga-Toboła, and Marek Gancarz. 2021. "Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread" Sensors 21, no. 8: 2812. https://doi.org/10.3390/s21082812