Mathematical model for prediction of rheology of tomato soup added with whole egg powder (WEP)

YILMAZ M. T., Karakaya M., Tiske S. S., Ozalp B.

5th International Symposium on Food Rheology and Structure - ISFRS, Zürih, Switzerland, 15 August 2009, pp.12-17

  • Publication Type: Conference Paper / Full Text
  • City: Zürih
  • Country: Switzerland
  • Page Numbers: pp.12-17
  • Yıldız Technical University Affiliated: No