Rheological and Textural Properties of Compound Chocolate: The Effect of Different Vegetable Oils and Their Concentrations | AVESİS

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Rheological and Textural Properties of Compound Chocolate: The Effect of Different Vegetable Oils and Their Concentrations

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TOKER Ö. S., SAĞDIÇ O., Dağlıoğlu O., Konar N., Taşan M., Şener D.

IFT, Chicago, United States Of America, 11 July 2016, pp.1

Publication Type: Conference Paper / Summary Text
City: Chicago
Country: United States Of America
Page Numbers: pp.1
Yıldız Technical University Affiliated: Yes