RHEOLOGICAL BEHAVIOR OF ICE CREAM MIXES PRODUCED WITH LYOPHILIZED PRICKLY PEAR

Şengül M., Topdaş E. F., Ertugay M. F., Dağdemir E.

The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 19 - 21 October 2018, pp.46-50, (Full Text)

• Publication Type: Conference Paper / Full Text
• City: İstanbul
• Country: Turkey
• Page Numbers: pp.46-50
• Ataturk University Affiliated: Yes