دورية أكاديمية
Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana
| العنوان: | Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana |
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| المؤلفون: | Anil, Munir, Durmus, Yusuf, Tarakci, Zekai |
| المصدر: | Nutrition & Food Science, 2020, Vol. 51, Issue 1, pp. 137-150. |
| URL الوصول: | http://www.emeraldinsight.com/doi/10.1108/NFS-03-2020-0082 |
| قاعدة البيانات: | Emerald Insight |
Full Text Finder | تدمد: | 00346659 |
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| DOI: | 10.1108/NFS-03-2020-0082 |