The effect of baking conditions and dough formulations on alpha dicarbonyl compounds formation and anthocyanins stability in cookies made from blue corn flour

Zilic S., GÖKMEN V., KOCADAĞLI T., Vancetovic J., TAŞ N.

13th Congress of Nutrition, 26 - 28 October 2016, (Summary Text)

  • Publication Type: Conference Paper / Summary Text
  • Hacettepe University Affiliated: Yes