Ömer Said TOKER, Haniyeh Rasouli Pirouzian, Nevzat Konar, Derya Genç Polat

βv TOHUMLAMA TEKNİĞİNİN ALTERNATİF PRE-KRİSTALİZASYON YÖNTEMİ OLARAK SİNBİYOTİK SÜTLÜ ÇİKOLATA ÜRETİMİNDE KULLANIMI

βv SEEDING AS AN ALTERNATIVE PRE-CRYSTALLIZATION TECHNIQUE IN SYNBIOTIC MILK CHOCOLATE PRODUCTION

Gıda

2018-Cilt: 43 - Sayı: 3

422-431

Çikolata, inulin, prebiyotik, probiyotik, temperleme, tohumlama, sinbiyotik

Chocolate, inulin, prebiotic, probiotic, tempering, seeding, synbiotic

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