Meyan Şerbeti ile Yapılan Sünger Keklerin Fiziksel ve Duyusal Özellikleri (Physical and Sensory Properties of Sponge Cakes Made with Licorice Sherbet) | Zendy

AI Assistant Blog Pricing

Open Access

Meyan Şerbeti ile Yapılan Sünger Keklerin Fiziksel ve Duyusal Özellikleri (Physical and Sensory Properties of Sponge Cakes Made with Licorice Sherbet)

Author(s) -

İbrahim Tuğkan Şeker

Publication year - 2020

Publication title -

journal of tourism and gastronomy studies

Language(s) - English

Resource type - Journals

ISSN - 2147-8775

DOI - 10.21325/jotags.2020.603

Subject(s) - food science , sensory system , chemistry , psychology , cognitive psychology

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research

Address

John Eccles House
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom

About

About Careers Publisher Partners Contact Us Our institutional solutions Get Organisational Trial or Quote

Learn

FAQs Blog Terms of Use Privacy Policy

Download the Zendy App

Download on the

Discover

Explore

Copyright Knowledge E © 2026. All Rights Reserved.