A key component in the aroma of baked bread might help companies produce whole-grain products that taste and smell more like refined versions.<img src="http://feeds.feedburner.com/~r/DiscoveryNews-Top-Stories/~4/K9dmSAE8xSw" height="1" width="1"/>
Printable View
A key component in the aroma of baked bread might help companies produce whole-grain products that taste and smell more like refined versions.<img src="http://feeds.feedburner.com/~r/DiscoveryNews-Top-Stories/~4/K9dmSAE8xSw" height="1" width="1"/>