Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product


Koray Palazoǧlu T., Coşkun Y., Kocadaǧli T. , GÖKMEN V.

Journal of Food Science, cilt.77, 2012 (SCI İndekslerine Giren Dergi) identifier identifier identifier