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