Atıf Formatları
Şekerleme ürününde nişastanın pullulan ile ikame edilmesinin lokumda nişasta jel yapısı üzerine etkisi
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B. Karakaş Budak, "Effect of starch substitution with pullulan on confectionery starch gel texture of lokum," Mediterranean Agricultural Sciences , vol.32, no.3, pp.323-327, 2019

Karakaş Budak, B. 2019. Effect of starch substitution with pullulan on confectionery starch gel texture of lokum. Mediterranean Agricultural Sciences , vol.32, no.3 , 323-327.

Karakaş Budak, B., (2019). Effect of starch substitution with pullulan on confectionery starch gel texture of lokum. Mediterranean Agricultural Sciences , vol.32, no.3, 323-327.

Karakaş Budak, BARÇIN. "Effect of starch substitution with pullulan on confectionery starch gel texture of lokum," Mediterranean Agricultural Sciences , vol.32, no.3, 323-327, 2019

Karakaş Budak, BARÇIN K. . "Effect of starch substitution with pullulan on confectionery starch gel texture of lokum." Mediterranean Agricultural Sciences , vol.32, no.3, pp.323-327, 2019

Karakaş Budak, B. (2019) . "Effect of starch substitution with pullulan on confectionery starch gel texture of lokum." Mediterranean Agricultural Sciences , vol.32, no.3, pp.323-327.

@article{article, author={BARÇIN KARAKAŞ BUDAK}, title={Effect of starch substitution with pullulan on confectionery starch gel texture of lokum}, journal={Mediterranean Agricultural Sciences}, year=2019, pages={323-327} }