Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract

Author:

Aksu Muhammet Irfan1ORCID,Turan Emre2ORCID,Sat Ihsan Güngör3ORCID,Erdemir Ebru4ORCID,Oz Fatih3ORCID,Gürses Mustafa3ORCID

Affiliation:

1. Faculty of Agriculture Department of Food Engineering Eskişehir Osmangazi University Eskişehir Turkey

2. Faculty of Agriculture Department of Food Engineering Ordu University Ordu Turkey

3. Faculty of Agriculture Department of Food Engineering Atatürk University Erzurum Turkey

4. Department of Nutrition and Dietetics Health High SchoolIbrahim Çeçen University Ağrı Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

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