Author:
Özcan Mehmet Musa,Alpar Şerife,AL Juhaimi Fahad
Publisher
Springer Science and Business Media LLC
Reference22 articles.
1. Alpaslan M, Hayta M (2002) Rheological and sensory properties of pekmez (grape molasses) / tahin (sesame paste) blends. J Food Eng 54:89–93
2. AOAC (1984) Official methods of analysis. Association of official analytical chemists, 14 thth edn. Association of Official Analitical Chemists, Arlington, VA, USA
3. AOAC (1995) Association of Official Analytical Chemists. Official Methods of Analysis, 16th Edition. Edited by Patricia Cunniff. Virginia, USA
4. Batu A, Gök V (2006) Pekmez üretiminde HACCP Uygulaması. Gıda, 3:1–18
5. Bozkurt H, Göğüş F, Eren S (1999) Nonenzymatic browning reactions in boiled grape juice and its models during storage. Food Chem 64:89–93
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献