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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)
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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.