Back to Search Start Over

KEÇİBOYNUZU PEKMEZLİ DONDURMA ÜRETİMİNDE KULLANILAN KARRAGENAN, KSANTAN VE KEÇİBOYNUZU ZAMKLARININ DONDURMALARIN KALİTELERİ ÜZERİNE ETKİSİ

Authors :
Badem, Abdullah
Dr. Zafer Alpkent
Publication Year :
2020

Details

Language :
English
Database :
OpenAIRE
Accession number :
edsair.doi...........a82cdf0add2d98ffb95982ba72463210
Full Text :
https://doi.org/10.13140/rg.2.2.30843.26406
Full Text Access
View/download PDF

Tools

Authors Abstract Subjects Details