Effects of different maltodextrin amount on the composition, rheological, morphological and color properties of white-brined cheese emulsion

Bildiriler > Özet Bildiri · 2018

Yazarlar: Aylin Türk, Müge URGU ÖZTÜRK, Nurcan KOCA

19th IUFoST World Food Science and Technology Congress, Hindistan, Uluslararası, Poster, Özet Bildiri, 2018-, ss 1-1

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