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SENSORY PROFILING OF CHANGES IN WHEAT AND WHOLE WHEAT BREAD DURING A PROLONGED PERIOD OF STORAGE

Authors:	SIDSEL JENSEN HENRIK OESTDAL ANETTE K. THYBO

Affiliation:	1. Department of Food Science Faculty of Life Sciences University of Copenhagen Frederiksberg C, Denmark Department of Food Science Faculty of Agricultural Sciences Aarhus University Kirstinebjergvej 10, DK-5792 Aarslev, Denmark;2. Novozymes A/S, Bagsvaerd, Denmark

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