Investigation of the effects of different gum types and concentrations on the encapsulation of cherry laurel powders

TATAR B., Ayaz E., ŞÜMNÜ S. G. , ÖZTOP H. M.

2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality, 28 Şubat - 02 Mart 2016

  • Yayın Türü: Bildiri / Özet Bildiri