Exploring the effect of quince seed gum on composite whey protein gel stability through Magnetic Resonance Imaging MRI Experiments

Date

2014-05-20

Author

Öztop, Halil Mecit
Uğuz, Şirvan Sultan
Mert, Behiç
Şahin, Serpil

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URI

https://hdl.handle.net/11511/83481

Conference Name

XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance (20 - 23 Mayıs 2014)

Collections

Unverified, Conference / Seminar

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Citation Formats

H. M. Öztop, Ş. S. Uğuz, B. Mert, and S. Şahin, “Exploring the effect of quince seed gum on composite whey protein gel stability through Magnetic Resonance Imaging MRI Experiments,” presented at the XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance (20 - 23 Mayıs 2014), 2014, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/83481.