Stability and Rheological Behaviour of Olive Oil Water Emulsions Containing Maltodextrin and Whey Protein Isolate
Bildiriler > Özet Bildiri · 2011
Yazarlar: Özlühan GUNGOR, MEHMET KOC, BANU KOÇ, Figen ERTEKİN
The International Food Congress ”Novel Approaches in Food Industry”, Uluslararası, Poster, Özet Bildiri, 2011-2011, ss 157-157