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 -
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
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