Biomedical subjects
L Tunger
Publications and source records attributed to L Tunger.
[Shortened dough development of wheat bread and its influence on flavor. 2. Alkanols as aroma index].
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1-Propanol↗
[Threshold values of aromatic compounds and their use for evaluation of aroma analysis].
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Food Analysis↗
[Shortened dough preparation of wheat bread and its effect on the flavor. 1. Carbonyl compounds and ethanol].
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Acetaldehyde↗
[Current preparation of dough and its effect on the taste and consistency of bread].
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Bread↗