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The effect of baking conditions and dough formulations on α-dicarbonyl compounds formation and anthocyanins stability in cookies made from blue corn flour
| Title: | The effect of baking conditions and dough formulations on α-dicarbonyl compounds formation and anthocyanins stability in cookies made from blue corn flour | Authors: | Žilić, Slađana   ; Vural Gökmen; Tolgahan Kocadağlı; Vančetović, Jelena ; Neslihan Göncüoğlu Taş |
Issue Date: | 2016 | Publication: | 13th Congress of Nutrition | Publisher: | Serbian Nutrition Society and Federation of European Nutrition Societies | Type: | Conference Paper | ISBN: | 978-86-909633-3-1  Search Idenfier |
Collation: | str. 235-236 | URI: | https://enauka.gov.rs/handle/123456789/465030 | Metadata source: | Migrirano iz RIS podataka | M-category: | Mp. category will be shown later |
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