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Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
| Title: | Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars | Authors: | Kocadagli, Tolgahan; Tas, Neslihan Goncuoglu; Gokmen, Vural; Žilić, Slađana   ; Vančetović, Jelena ; Dodig, Dejan |
Issue Date: | 2016 | Publication: | European Food Research and Technology | ISSN: | 1438-2377 European Food Research and Technology Search Idenfier |
Publisher: | Springer, New York | Type: | Article | Collation: | vol. 242 br. 1 str. 51-60 | DOI: | 10.1007/s00217-015-2517-8 | WoS-ID: | 000368105400006 | Scopus-ID: | 2-s2.0-84953354159 | URI: | http://rik.mrizp.rs/handle/123456789/656 https://enauka.gov.rs/handle/123456789/486914 |
Project: | Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069) | M-category: | 22M22 |
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