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Process optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditions

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dc.contributor.authorGul, O
dc.contributor.authorAtalar, I
dc.contributor.authorTornuk, F
dc.contributor.authorAkgun, A
dc.date.accessioned2023-04-19T01:02:57Z
dc.date.available2023-04-19T01:02:57Z
dc.date.issued2023.01.01
dc.identifier.doi10.1111/jfpe.14248
dc.identifier.eissn1745-4530
dc.identifier.endpage
dc.identifier.issn0145-8876
dc.identifier.issue2
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000903935000001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/11425
dc.identifier.volume46
dc.identifier.wosWOS:000903935000001
dc.relation.ispartofJOURNAL OF FOOD PROCESS ENGINEERING
dc.titleProcess optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditions
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos2f0e9d05-98cd-4ad8-a114-14c95d2c10ca
relation.isPublicationOfWos.latestForDiscovery2f0e9d05-98cd-4ad8-a114-14c95d2c10ca

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