Evolution of volatile compounds in gluten-free bread: From dough to crumb
Keywords: آستانه بویایی; ANOVA; analysis of variance; FD; flavour dilution factor; GC/MS; gas chromatography/mass spectrometry; HPMC; hydroxypropyl methylcellulose; OAV; odour activity value; OT; odour threshold; PCA; principal component analysis; PC1; first principal component;