RECENT TREND IN FOOD-GRADE EMULSION TECHNOLOGY: EMULSION GELS; FUNDAMENTALS, FABRICATION METHODS AND USES
in: International Studies and Evaluations in the Field of Food Engineering, KAVAZ YÜKSEL ARZU, Editor, Serüven Yayınevi, Ankara, pp.29-39, 2024
- Publication Type: Book Chapter / Chapter Vocational Book
- Publication Date: 2024
- Publisher: Serüven Yayınevi
- City: Ankara
- Page Numbers: pp.29-39
- Editors: KAVAZ YÜKSEL ARZU, Editor
- Isparta University of Applied Sciences Affiliated: No