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

KOCADAĞLI T., GÖKMEN V.

Euro Food Chem XVIII, 13 - 16 Ekim 2015

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