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Flavouring compounds in Indian potato snacks
Market for processed potato products is rising day by day. Flavour plays important role in decision making by consumers due to their preferences for better tasting food. In potato and potato products, glutamic acid, aspartic acid, guanosine 5′-monophosphate (GMP) and adenosine 5′-monophosphate (AMP)...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648868/ https://ncbi.nlm.nih.gov/pubmed/26604408 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1888-y |
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