Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties
Crossref DOI link: https://doi.org/10.1007/s11694-018-9857-6
Published Online: 2018-06-19
Published Print: 2018-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gul, Osman http://orcid.org/0000-0003-1620-4246
Atalar, Ilyas
Mortas, Mustafa
Saricaoglu, Furkan Turker
Yazıcı, Fehmi
Text and Data Mining valid from 2018-06-19
Article History
Received: 16 October 2017
Accepted: 14 June 2018
First Online: 19 June 2018