Web of Science:
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

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dc.contributor.authorGul, O
dc.contributor.authorAtalar, I
dc.contributor.authorMortas, M
dc.contributor.authorSaricaoglu, FT
dc.contributor.authorBesir, A
dc.contributor.authorGul, LB
dc.contributor.authorYazici, F
dc.date.accessioned2023-04-19T00:46:13Z
dc.date.available2023-04-19T00:46:13Z
dc.date.issued2022.01.01
dc.identifier.doi10.1590/0001-3765202220191172
dc.identifier.eissn1678-2690
dc.identifier.endpage
dc.identifier.issn0001-3765
dc.identifier.issue1
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000752682200001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/11061
dc.identifier.volume94
dc.identifier.wosWOS:000752682200001
dc.relation.ispartofANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS
dc.titlePotential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos7105a31f-6705-49f6-b2cd-cac346e9030f
relation.isPublicationOfWos.latestForDiscovery7105a31f-6705-49f6-b2cd-cac346e9030f

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