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Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-delta-lactone

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dc.contributor.authorGul, O
dc.contributor.authorSaricaoglu, FT
dc.contributor.authorAtalar, I
dc.date.accessioned2023-04-19T00:32:13Z
dc.date.available2023-04-19T00:32:13Z
dc.date.issued2021.01.01
dc.identifier.doi10.1016/j.lwt.2021.111154
dc.identifier.eissn1096-1127
dc.identifier.endpage
dc.identifier.issn0023-6438
dc.identifier.issue
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000636161900061&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/10762
dc.identifier.volume143
dc.identifier.wosWOS:000636161900061
dc.relation.ispartofLWT-FOOD SCIENCE AND TECHNOLOGY
dc.titleEffect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-delta-lactone
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos9410b7bd-a25a-4e25-9b54-afe4e85c0c02
relation.isPublicationOfWos.latestForDiscovery9410b7bd-a25a-4e25-9b54-afe4e85c0c02

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