Improvement of flavour in low acrylamide baked potato crackers
2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 17 - 19 Eylül 2019, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Hacettepe Üniversitesi Adresli: Evet