Shelf-life stability of CBS-based compound chocolate: a kinetic approach to physico-chemical, rheological, and structural changes

Atalar İ., Altınay C., Karaoğlan Bük H., Şener S., Kelleci Sarıkaya E., Konar N.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.26, sa.1, ss.152-258, 2026 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 26 Sayı: 1
• Basım Tarihi: 2026
• Doi Numarası: 10.1007/s00217-026-05192-8
• Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
• Derginin Tarandığı İndeksler: Food Science & Technology Abstracts, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Scopus, Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest), Science Citation Index Expanded (SCI-EXPANDED), ABI/INFORM, BIOSIS, Chemical Abstracts Core, Compendex, Hospitality & Tourism Complete, Hospitality & Tourism Index
• Sayfa Sayıları: ss.152-258
• Eskişehir Osmangazi Üniversitesi Adresli: Evet