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

Published Online: 2024-08-28

Published Print: 2024-12

Authors

Pirnia, Aida

Dagıstan, Hazal

Sarıkaya, Ebru

Demir, Sinem

Doğan, Nuray

Tireki, Suzan http://orcid.org/0000-0002-7424-7378
Demirkoz, Aslı Barla http://orcid.org/0000-0002-3261-0212
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Text and Data Mining valid from 2024-08-28

Version of Record valid from 2024-08-28
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Article History

Received: 28 May 2024

Accepted: 2 August 2024

First Online: 28 August 2024

Declarations

:

: The authors declare no competing interests.

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