Pre-crystallization process in chocolate: Mechanism, importance and novel aspects

Pirouzian H. R., Konar N., Palabıyık İ., Oba Ş., Toker Ö. S.

FOOD CHEMISTRY, sa.321, ss.126718, 2020 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Derleme
  • Basım Tarihi: 2020
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.126718
  • Yıldız Teknik Üniversitesi Adresli: Evet