Correlation of SPME-GC-MS Volatile Compounds with Descriptive Sensory Odor Analysis of Whole Wheat and Quinoa Flours in Accelerated Storage
The acceptability of whole grain flours during storage varies widely, as does the estimated shelf life of such flours, in part because acceptability is typically determined using subjective human sensory testing. Research is needed to establish more objective measures of acceptability. This study co...
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| Format: | Others |
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BYU ScholarsArchive
2017
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| Online Access: | https://scholarsarchive.byu.edu/etd/6821 https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=7821&context=etd |