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

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

5th Nursten Postgraduate Flavour Symposium 2017, Belfast, United Kingdom, 29 - 30 June 2017, (Summary Text)

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