Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour Glucose Model System

KOCADAĞLI T., Balagiannnis D., GÖKMEN V., Parker J.

15th Weurman Flavour Research Sympossium, Graz, Austria, 18 - 22 September 2017, pp.111-114, (Full Text)

  • Publication Type: Conference Paper / Full Text
  • Doi Number: 10.3217/978-3-85125-593-5
  • City: Graz
  • Country: Austria
  • Page Numbers: pp.111-114
  • Hacettepe University Affiliated: Yes