Effect of confectionery solutes on the rheological...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 11

Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin

Altan Kamer, Deniz Damla, Palabiyik, Ibrahim, Işık, Nuray Olcay, Akyuz, Fazli, Demirci, Ahmet Sukru, Gumus, Tuncay
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Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.11.046
Date:
November, 2018
File:
PDF, 2.24 MB
english, 2018
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