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 Haziran 2015

  • Yayın Türü: Bildiri / Özet Bildiri
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet