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

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

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

5th Nursten Postgraduate Flavour Symposium 2017, Belfast, United Kingdom, 29 - 30 June 2017

Publication Type: Conference Paper / Summary Text
City: Belfast
Country: United Kingdom
Hacettepe University Affiliated: Yes