Open AccessFUNCTIONAL, RHEOLOGICAL AND MICROSTRUCTURAL PROPERTIES OF FREEZE-DRIED YOGHURT POWDER
Author(s) -
Pınar Balkır
Publication year - 2022
Publication title -
gıda
Language(s) - English
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd22020
Subject(s) - rheology , materials science , food science , homogeneous , solubility , casein , microstructure , chemistry , composite material , organic chemistry , mathematics , combinatorics