Stability, microstructure and rheological characteristics of low-fat and full-fat cheese emulsion with different emulsifying salt concentration for production of spray-dried cheese powder

Bildiriler > Özet Bildiri · 2018

Yazarlar: Müge URGU ÖZTÜRK, Sevcan Ünlütürk, Nurcan KOCA

21st International Drying Symposium, İspanya, Uluslararası, Poster, Özet Bildiri, 2018-, ss 1-1