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MODEL SÜTLÜ TATLIDA HOMOJEN OLMAYAN DAĞILIM İLE YAĞ AZALTMA
by
BAYSAL
,
Müge
,
ELMACI, Yeşim
Published in
Gıda
(17.05.2021)
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Investigation of Aroma Release and Rheological Properties in Dairy Desserts with Reduced Fat Content
by
Müge Baysal
,
Yeşim Elmacı
Published in
Turkish journal of agriculture : food science and technology
(01.06.2020)
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Yağ İçeriği Azaltılmış Sütlü Tatlılarda Aroma Salınımı ve Reolojik Özelliklerin İncelenmesi
by
Baysal
,
Müge
,
Elmacı, Yeşim
Published in
Turkish journal of agriculture : food science and technology
(25.06.2020)
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