Physicochemical, Thermal and Rheological Properties of Tomato Soup Prepared With Freeze-dried Percolating Water of Pastirma

Özalp B., YILMAZ M. T., Demir M. K.

3rd International Conference of Food Science and Nutrition, Kahire, Egypt, 03 November 2008, pp.23-24

  • Publication Type: Conference Paper / Full Text
  • City: Kahire
  • Country: Egypt
  • Page Numbers: pp.23-24
  • Yıldız Technical University Affiliated: No