Oğuz AYDEMİR, Ayşegül BEŞİR, Hanad MOHAMED ADEN

Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup

Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup

European Food Science and Engineering

2021-Cilt: 2 - Sayı: 1

13-17

Cocoa hazelnut cream, Glucose syrup, Texture, Rheology

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