المؤلفون: Meral HD; Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey., Özcan FŞ; TUBITAK Marmara Research Centre, Life Sciences, Kocaeli, Turkey., Özcan N; TUBITAK Marmara Research Centre, Life Sciences, Kocaeli, Turkey., Bozkurt F; Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey., Sağdiç O; Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey.

المصدر: Journal of food science [J Food Sci] 2024 Jul 23. Date of Electronic Publication: 2024 Jul 23.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE