Effect of processing and flavour fine-tuning techniques on the volatile flavour constituents of pseudocereals and some minor cereals

Por Olaniyi, Lasekan Olusegun, Lasekan, Adeseye O.
Publicado em 2012

Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

Por Lasekan, Ola, Dabaj, Fatma K., Muniandy, Megala, Juhari, Nurul Hanisah, Lasekan, Adeseye O.
Publicado em 2021