Ingredient effects on the stability of jelly gums during storage

Date

2018-04-13

Author

Şümnü, Servet Gülüm
Şahin, Serpil

Metadata

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URI

https://hdl.handle.net/11511/72248

Conference Name

International Conference onraw materials to processed foods, (11 - 13 Nisan 2018)

Collections

Department of Food Engineering, Conference / Seminar

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Citation Formats

S. G. Şümnü and S. Şahin, “Ingredient effects on the stability of jelly gums during storage,” presented at the International Conference onraw materials to processed foods, (11 - 13 Nisan 2018), Antalya, Türkiye, 2018, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/72248.