AGRIS - International System for Agricultural Science and Technology

RHEOLOGICAL AND SENSORY PROPERTIES OF RED COLORED FRUIT SAUCES PREPARED WITH DIFFERENT HYDROCOLLOIDS

2016

Selale Kara Yalcinoz | Emine Ercelebi


Bibliographic information
Agriculture and Food
Volume 4 Issue 1 ISSN 1314-8591
Publisher
International Scientific Publications
Pagination
p.496-509
Other Subjects
Sensory; Red fruit; Hydrocolloid
Language
English
Type
Journal Article

2018-03-15
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