RECENT TREND IN FOOD-GRADE EMULSION TECHNOLOGY: EMULSION GELS; FUNDAMENTALS, FABRICATION METHODS AND USES

YALÇINÖZ Ş.

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