Multiresponse Kinetic Modeling of Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions | AVESİS

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Multiresponse Kinetic Modeling of Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions

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KOCADAĞLI T., GÖKMEN V.

Euro Food Chem XVIII, 13 - 16 Ekim 2015

Yayın Türü: Bildiri / Özet Bildiri
Hacettepe Üniversitesi Adresli: Evet