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Journal description
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Details for article 21 of 109 found articles
| Title: |
Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin |
| Author: |
Altan Kamer, Deniz Damla Palabiyik, Ibrahim Işık, Nuray Olcay Akyuz, Fazli Demirci, Ahmet Sukru Gumus, Tuncay |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 101 (2019) nr. C pages 499-505 |
| Year: |
2019 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 21 of 109 found articles
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