The rheological behaviors and morphological characteristics of different food hydrocolloids ground to sub-micro particles: in terms of temperature and particle size
Crossref DOI link: https://doi.org/10.1007/s11694-017-9691-2
Published Online: 2017-11-23
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Dogan, Mahmut
Aslan, Duygu
Gurmeric, Vildan
Funding for this research was provided by:
Erciyes University Scientific Research Project Unit (FBA-2012-4077)
License valid from 2017-11-23