Stability and Rheological Behaviour of Olive Oil Water Emulsions Containing Maltodextrin and Whey Protein Isolate


GUNGOR Ö., KOC M., KOÇ B., ERTEKİN F.

The International Food Congress ”Novel Approaches in Food Industry”, 26 - 29 Mayıs 2011, ss.157

  • Sayfa Sayıları: ss.157