Effect of salep as a hydrocolloid on storage stability of ‘I˙ncir Uyutması’ dessert

Ayar, Ahmet

dc.contributor.authors	AHMET AYAR;
dc.date.accessioned	2020-03-06T08:33:35Z
dc.date.available	2020-03-06T08:33:35Z
dc.date.issued	2009
dc.identifier.citation	AHMET AYAR; (2009). Effect of salep as a hydrocolloid on storage stability of ‘I˙ncir Uyutması’ dessert. Food Hydrocolloids, 23, 71-62
dc.identifier.issn	0268-005X
dc.identifier.uri	https://doi.org/
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67546
dc.identifier.uri	https://doi.org/10.1016/j.foodhyd.2007.11.014
dc.title	Effect of salep as a hydrocolloid on storage stability of ‘I˙ncir Uyutması’ dessert
dc.identifier.volume	23
dc.identifier.startpage	62
dc.identifier.endpage	71
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Ayar, Ahmet
dc.relation.journal	Food Hydrocolloids
dc.contributor.author	Ayar, Ahmet