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Journal: Foods, 2021
Volume: 10
Number: 2501

Article: The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers
Authors: by Elena Bartkiene, Ieva Jomantaite, Ernestas Mockus, Romas Ruibys, Aldona Baltusnikiene, Antonello Santini and Egle Zokaityte
Link: https://www.mdpi.com/2304-8158/10/10/2501

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