Open AccessSome physicochemical, textural properties and acrylamide contents of chips produced from the teleme of white cheese
Author(s) -
Sumeyra Ugur,
Bedia Şimşek
Publication year - 2021
Publication title -
niğde ömer halisdemir üniversitesi mühendislik bilimleri dergisi
Language(s) - English
Resource type - Journals
ISSN - 2564-6605
DOI - 10.28948/ngumuh.932609
Subject(s) - acrylamide , food science , stevia , chemistry , sucrose , control sample , polymer , medicine , alternative medicine , pathology , organic chemistry , copolymer