Open AccessŞekerleme Üretiminde Kullanılan Hammaddeler ve Fonksiyonel Yumuşak Şekerleme Üretimi Raw Materials Used in Confectionery Products and Functional Soft Confectionery Production
Author(s) -
Hazel ÖNDER
Publication year - 2017
Publication title -
aydın gastronomy
Language(s) - English
Resource type - Journals
ISSN - 2528-9411
DOI - 10.17932/iau.gastronomy.2017.016/gastronomy_v06i1006
Subject(s) - food science , raw material , chemistry , organic chemistry