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Filtering by: Creator Ross, Lindsay G. Academic Affiliation Food Science and Technology

Malty flavor components of Streptococcus lactic var. maltigenes

Flavor chemistry of roasted filberts (Corylus avellana)

Quantitative gas chromatographic analysis of synthetic dairy culture flavors

Chemistry of the flavor deterioration of sterilized concentrated milk

Lactic streptococci and the fruity flavor defect of cheddar cheese

Metabolism of volatile compounds by microorganisms

Oxidative degradation of Beta-carotene

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Two Studies Addressing Practical Needs of Wheat Farmers, Processors, and Breeders : Ch...

Oxidative gelation and functionality of wheat flour : effects of grain storage, flour ...

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