Determination of yogurt quality by using rheological and textural parameters

Özcan, TÜLAY

Determination of yogurt quality by using rheological and textural parameters

2nd International Conference on Nutrition and Food Sciences IPCBEE vol.53 (2013) © (2013) IACSIT Press, Singapore, cilt.53, sa.122, ss.118-122, 2013 (Hakemli Dergi)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 53 Sayı: 122
Basım Tarihi: 2013
Dergi Adı: 2nd International Conference on Nutrition and Food Sciences IPCBEE vol.53 (2013) © (2013) IACSIT Press, Singapore
Derginin Tarandığı İndeksler: Other Indexes
Sayfa Sayıları: ss.118-122
Bursa Uludağ Üniversitesi Adresli: Evet