TY - JOUR AU - Pico Carbajo, Joana AU - Martínez Martínez, Mario AU - Bernal del Nozal, José AU - Gómez Pallarés, Manuel PY - 2017 UR - http://uvadoc.uva.es/handle/10324/28702 AB - Understanding the evolution of volatile compounds from dough to crumb is necessary in order to improve the weak aroma of gluten-free breads. Additionally, sensitive analytical methods are required to detect small changes. In the present study, a... LA - spa PB - Elsevier TI - Evolution of volatile compounds in gluten-free bread: from dough to crumb DO - 10.1016/j.foodchem.2017.01.098 ER -