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Makale Tam Makale Uluslararası 2007

Rheological characteristics of carob pekmez

Memnune Şengül, M. Fatih Ertugay, Mustafa Şengül, Yavuz Yüksel

INTERNATIONAL JOURNAL OF FOOD PROPERTIES Cilt 10 · Sayı 1 · ss. 39–46 · 01.01.2007
DOI ile aç

Anahtar kelimeler

Concentrated fruit juices Carob pekmez chemical and rheological properties

Atıf için künye

Şengül, M., Ertugay, M. F., Şengül, M., & Yüksel, Y. (2007). Rheological characteristics of carob pekmez. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 10(1), 39–46. https://doi.org/10.1080/10942910600627996

BibTeX 
@article{sengul2007-273585,
  author = {Şengül, Memnune and Ertugay, M. Fatih and Şengül, Mustafa and Yüksel, Yavuz},
  title = {Rheological characteristics of carob pekmez},
  journal = {INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
  year = {2007},
  volume = {10},
  number = {1},
  pages = {39--46},
  issn = {1094-2912},
  doi = {10.1080/10942910600627996},
  url = {https://akademik.atauni.edu.tr/yayinlar/273585-rheological-characteristics-of-carob-pekmez}
}