Using some hydrocolloids in milk chocolate as prebiotic agent: Interaction between process conditions and rheological parameters

Toker O. S., Genc Polat D., Ozhan B., Poyrazoglu E., Artik N., SAĞDIÇ O.

2nd Food Structure and Functionality Forum Symposium, From Molecules to Functionality 28 February – 2 March 2016, 01 Mart 2016

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Yıldız Teknik Üniversitesi Adresli: Evet