Bildiri
Tam Metin Bildiri
Uluslararası
2018
RHEOLOGICAL BEHAVIOR OF ICE CREAM MIXES PRODUCED WITH LYOPHILIZED PRICKLY PEAR
The International Symposium on Food Rheology and Texture
ss. 46–50 · İstanbul · 19.10.2018–21.10.2018 · 19.10.2018
Atıf için künye
Şengül, M., Topdaş, E. F., Ertugay, M. F., & Dağdemir, E. (2018). RHEOLOGICAL BEHAVIOR OF ICE CREAM MIXES PRODUCED WITH LYOPHILIZED PRICKLY PEAR. The International Symposium on Food Rheology and Texture, İstanbul (ss. 46–50).
BibTeX
@inproceedings{sengul2018-262601,
author = {Şengül, Memnune and Topdaş, Elif Feyza and Ertugay, Mustafa Fatih and Dağdemir, Elif},
title = {RHEOLOGICAL BEHAVIOR OF ICE CREAM MIXES PRODUCED WITH LYOPHILIZED PRICKLY PEAR},
booktitle = {The International Symposium on Food Rheology and Texture},
address = {İstanbul},
year = {2018},
pages = {46--50},
url = {https://akademik.atauni.edu.tr/yayinlar/262601-rheological-behavior-of-ice-cream-mixes-produced-with-lyophilized-prickly-pear}
}