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

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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, (Tam Metin Bildiri)

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