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    A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye

    A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye by Pirnia, Aida, Dagıstan, Hazal, Sarıkaya, Ebru, Demir, Sinem, Doğan, Nuray, Tireki, Suzan, Demirkoz, Aslı Barla

    Published in Food biophysics
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