Bildiri
Poster
Uluslararası
2017
Possibilities for use of persimmon (Diospyros kaki L.) fiber in ice cream production
19th International Conference onFood Processing Technology
Paris · 23.10.2017–25.10.2017 · 23.10.2017
Atıf için künye
Erkaya Kotan, T., Gürbüz Kaçan, Z., Akgül, H. İ., Dağdemir, E., Şengül, M., & Ürkek, B. (2017). Possibilities for use of persimmon (Diospyros kaki L.) fiber in ice cream production. 19th International Conference onFood Processing Technology, Paris.
BibTeX
@inproceedings{erkayakotan2017-262142,
author = {Erkaya Kotan, Tuba and Gürbüz Kaçan, Zeynep and Akgül, Halil İbrahim and Dağdemir, Elif and Şengül, Mustafa and Ürkek, Bayram},
title = {Possibilities for use of persimmon (Diospyros kaki L.) fiber in ice cream production},
booktitle = {19th International Conference onFood Processing Technology},
address = {Paris},
year = {2017},
url = {https://akademik.atauni.edu.tr/yayinlar/262142-possibilities-for-use-of-persimmon-diospyros-kaki-l-fiber-in-ice-cream}
}