Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking
| Image |  |
|---|---|
| Description | scientific article published on 07 October 2016 |
| Author/s |
author: Tolgahan Kocadağlı Vural Gökmen |
| Publication date | October 7, 2016 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |