Journal ArticleOPEN ACCESS

OLEOJELLER VE EMÜLSİFİYE ET ÜRÜNLERİNDE KULLANIMI

  • Yenioğlu Demiralp Ş
  • Demirok Soncu E
  • et al.
GIDA / THE JOURNAL OF FOOD (2017) 42(5) 505-5013
DOI: 10.15237/gida.gd17017
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Abstract

… Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color … Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters … The potential application of rice bran wax oleogel to replace solid fat and enhance …

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APA

Yenioğlu Demiralp, Ş., Demirok Soncu, E., & Kolsarıcı, N. (2017). OLEOJELLER VE EMÜLSİFİYE ET ÜRÜNLERİNDE KULLANIMI. GIDA / THE JOURNAL OF FOOD, 42(5), 505–5013. https://doi.org/10.15237/gida.gd17017

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