Skip to main navigation Skip to search Skip to main content

Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings

  • Buket Sahin*
  • , Peter Schieberle
    • *Corresponding author for this work
  • Technical University of Munich

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

Fingerprint

Dive into the research topics of 'Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings'. Together they form a unique fingerprint.
Sort by

Food Science