Using Some Hydrocolloids in Milk Chocolate as Prebiotic Agent Interaction Between Process Conditions and Rheological Parameters | AVESİS

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Using Some Hydrocolloids in Milk Chocolate as Prebiotic Agent Interaction Between Process Conditions and Rheological Parameters

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KONAR N., TOKER Ö. S., ÖZHAN B., POYRAZOĞLU E. S., GENÇ POLAT D., ARTIK N., ...More

2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality, 28 February - 02 March 2016

Publication Type: Conference Paper / Summary Text
Eskisehir Osmangazi University Affiliated: No