The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

挤压发酵小麦麸皮对小麦面包品质参数的影响，包括挥发性化合物的组成及其与消费者情绪的关系