THE EFFECT OF BAKING CONDITIONS AND DOUGH FORMULATIONS ON 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

  • Publication Type: Conference Paper / Summary Text