ANALYSIS OF AROMA VOLATILES GENERATED DURING THE EXTRUSION OF MAIZE FLOUR USING SOLID PHASE MICRO-EXTRACTION (SPME)
Farouk, A. (2008). ANALYSIS OF AROMA VOLATILES GENERATED DURING THE EXTRUSION OF MAIZE FLOUR USING SOLID PHASE MICRO-EXTRACTION (SPME). EKB Journal Management System, 59(3), 209-218. doi: 10.21608/ejarc.2008.217000
A. Farouk. "ANALYSIS OF AROMA VOLATILES GENERATED DURING THE EXTRUSION OF MAIZE FLOUR USING SOLID PHASE MICRO-EXTRACTION (SPME)". EKB Journal Management System, 59, 3, 2008, 209-218. doi: 10.21608/ejarc.2008.217000
Farouk, A. (2008). 'ANALYSIS OF AROMA VOLATILES GENERATED DURING THE EXTRUSION OF MAIZE FLOUR USING SOLID PHASE MICRO-EXTRACTION (SPME)', EKB Journal Management System, 59(3), pp. 209-218. doi: 10.21608/ejarc.2008.217000
Farouk, A. ANALYSIS OF AROMA VOLATILES GENERATED DURING THE EXTRUSION OF MAIZE FLOUR USING SOLID PHASE MICRO-EXTRACTION (SPME). EKB Journal Management System, 2008; 59(3): 209-218. doi: 10.21608/ejarc.2008.217000

ANALYSIS OF AROMA VOLATILES GENERATED DURING THE EXTRUSION OF MAIZE FLOUR USING SOLID PHASE MICRO-EXTRACTION (SPME)

Egyptian Journal of Agricultural Sciences
Volume 59, Issue 3, July 2008, Page 209-218  XML PDF (578.15 K)
Document Type: Research articles
DOI: 10.21608/ejarc.2008.217000
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Author
A. Farouk
Flavor & Aromatic Chemistry Department, National Research Center, Dokki, Giza, Egypt.
Keywords
Aroma volatiles; color; extrusion; flavor; maize flour; sensory; SPME
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