Effect of gamma-irradiation and extrusion on the physicochemical, thermal and aroma-active compounds of rice flour
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Published:2022-06
Issue:
Volume:195
Page:110061
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ISSN:0969-806X
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Container-title:Radiation Physics and Chemistry
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language:en
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Short-container-title:Radiation Physics and Chemistry
Author:
Ayseli Mehmet TuranORCID,
Coskun İsmail
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4. Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans;Ayseli;Food Chem.,2021
5. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour;Ayseli;Food Chem.,2020
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