Effects of onion paste on flavor of a different kind of bread (naan) analyzed with E‐Nose and GC‐IMS
In this study, electronic nose (E‐Nose) and gas chromatography‐ion mobility spectrometry (GC‐IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of naan (a different kind of bread with a round/circle shape, and naan is largely taken as...
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| Veröffentlicht in: | Journal of food processing and preservation 2022-04, Vol.46 (4), p.n/a |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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