Synergistic interaction of xanthan, guar and locust bean gum investigated by viscosity.

GÜLSÜNOĞLU Z., Varol A., Ayhan N., VELİOĞLU Y. S.

The International Symposium of Food Rheology and Texture, 19 - 21 Ekim 2018

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Ankara Üniversitesi Adresli: Evet