Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics | AVESİS

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Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics

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Toker Ö. S., Genç Polat D.

Cumhuriyet Science Journal, vol.40, pp.233-244, 2019 (Peer-Reviewed Journal)

Publication Type: Article / Article
Volume: 40
Publication Date: 2019
Doi Number: 10.17776/csj.370613
Journal Name: Cumhuriyet Science Journal
Journal Indexes: TR DİZİN (ULAKBİM)
Page Numbers: pp.233-244
Yıldız Technical University Affiliated: Yes