MOLEKÜLER GASTRONOMİ YÖNTEMLERİ VE 3D BASKI CİHAZLARI İLE ÜRETİLEN İŞLENMİŞ GIDALARIN TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ

YATMAZ E. (Executive), KAYNAKCI E., ERDEM Ö., ARMAN A., ARATOĞLU C.

Project Supported by Higher Education Institutions, BAP Infrastructure, 2018 - 2019

• Project Type: Project Supported by Higher Education Institutions
• Support Program: BAP Infrastructure
• Begin Date: February 2018
• End Date: September 2019