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Sugar beet powder production using different drying methods, characterization and influence on sensory quality of cocoa-hazelnut cream

Ermis, Ertan; Ozkan, Merve

BibTeX

@article{ermis_ertan_2020_6289,
  author       = {Ermis, Ertan and
                  Ozkan, Merve},
  title        = {{Sugar beet powder production using different 
                   drying methods, characterization and influence on
                   sensory quality of cocoa-hazelnut cream}},
  journal      = {JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE},
  year         = 2020,
  month        = jan,
}
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Kayıt Bilgileri

Yayınlanma tarihi:
01/01/2020
Yayınlandığı yer:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE:.
Lisans:
Creative Commons Attribution
Atıflar
  • Citation Indexes: 8
Okunma İstatistikleri
  • Readers: 28

Alıntı yap

Ermis, E. ve Ozkan, M. (2020). Sugar beet powder production using different drying methods, characterization and influence on sensory quality of cocoa-hazelnut cream. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. doi:10.1007/s13197-020-04715-9
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