Abstract
Molecular gastronomy is a scientific field that contains the food materials, food ingredients, food additives, method of preparation of the food and appreciated by consumers. Grape …
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CITATION STYLE
APA
Batu, A. (2020). Gastronomi ve Moleküler Gastronomi Açısından Üzüm Pekmezi. AYDIN GASTRONOMY, 4(1), 35–44. https://doi.org/10.17932/iau.gastronomy.2017.016/2020.401/gas_v04i1004
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