Exploring the effect of quince seed gum on composite whey protein gel stability through Magnetic Resonance Imaging MRI Experiments

ÖZTOP H. M. , Alaçık İ., Uğuz Ş. S. , MERT B. , ŞAHİN S.

XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance, 20 - 23 May 2014

  • Publication Type: Conference Paper / Summary Text