NARA Discovery
Article Details
← Back to Search Results
Journal Article

Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies

Arda Tuhanioglu; Ali Ubeyitogullari
Food Research International · Vol. 190 · pp. 114588 · 2024

Abstract

Abstract is unavailable.

Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-08-01
Publication Year2024
Volume190
Pages114588
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114588
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
Full-text access depends on NARA's subscribed coverage and institutional access.