Using Some Hydrocolloids in Milk Chocolate as Prebiotic Agent Interaction Between Process Conditions and Rheological Parameters

KONAR N., TOKER Ö. S., ÖZHAN B., POYRAZOĞLU E. S., GENÇ POLAT D., ARTIK N., ...Daha Fazla

2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality, 28 Şubat - 02 Mart 2016

  • Yayın Türü: Bildiri / Özet Bildiri
  • Ankara Üniversitesi Adresli: Evet