ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The amount of free amino and organic acids produced in 25-hour fermentation were measured. A mixture to enhance cracker flavor was prepared. The mixture was added to a short-time saltine cracker formula (2 hr fermentation). Sensory evaluation showed that the mixture fully duplicates flavor and aroma for 25 hr fermentation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb10059.x
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