Textural properties of Köftür, a fruit based dessert
Author:
Affiliation:
1. Engineering and Architecture Faculty, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40s2/0101-2061-cta-fst10819.pdf
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3. Physicochemical and textural properties of corn starch gels: Effect of mixing speed and time;Alishahi A.;Food Hydrocolloids,2015
4. Colour change: An indicator of the extent of maillard browning reaction in food system;Bassey F. I.;Asian Journal of Chemistry,2013
5. Reference module in food science;Bertrand E.,2018
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1. The effect of different pulp powders incorporation on the instrumental texture and rheological properties of Turkish delight;International Journal of Gastronomy and Food Science;2024-03
2. Köfter üretiminde renk ve tekstür özellikleri üzerine farklı kaynaklardan nişasta kullanımının etkilerinin incelenmesi;Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi;2023-07-04
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