Rheological and Sensory Properties of Instant Hot Chocolate Application Different Multi criteria Decision Techniques to Determine Optimum Fat Composition

DOĞAN M., ASLAN D., Aktar T., GÖKSEL SARAÇ M.

The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, 7 - 10 June 2015, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• Sivas Cumhuriyet University Affiliated: Yes