Rheological Properties of Dessert Sauces of Cornelian Cherry, Pomegranate and Blackberry: A Response Surface Approach

YALÇINÖZ Ş., ERÇELEBİ E.

International conference on raw materials to processed foods, 11 - 13 April 2018, pp.207, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• Page Numbers: pp.207
• Isparta University of Applied Sciences Affiliated: No