THE EFFECT OF DIFFERENT ROASTING METHODS ON THE FORMATION OF HEAT-INDUCED CONTAMINANTS IN ROASTED CHICKPEA | Zendy

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THE EFFECT OF DIFFERENT ROASTING METHODS ON THE FORMATION OF HEAT-INDUCED CONTAMINANTS IN ROASTED CHICKPEA

Author(s) -

Zehra Günel

Publication year - 2022

Publication title -

gida / the journal of food

Language(s) - English

Resource type - Journals

eISSN - 1309-6273

pISSN - 1300-3070

DOI - 10.15237/gida.gd21151

Subject(s) - chemistry , physics , food science , microbiology and biotechnology , biology

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