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Evaluation of taro [Colocasia Esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding

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dc.contributor.authorErtop, MH
dc.contributor.authorAtasoy, R
dc.contributor.authorAkin, SS
dc.date.accessioned2023-04-18T02:53:20Z
dc.date.available2023-04-18T02:53:20Z
dc.date.issued2019.01.01
dc.identifier.doi10.1111/jfpp.14103
dc.identifier.eissn1745-4549
dc.identifier.endpage
dc.identifier.issn0145-8892
dc.identifier.issue10
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000476034400001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/10197
dc.identifier.volume43
dc.identifier.wosWOS:000476034400001
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.titleEvaluation of taro [Colocasia Esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos6c98e881-2547-4258-a83f-164355c0bdf0
relation.isPublicationOfWos.latestForDiscovery6c98e881-2547-4258-a83f-164355c0bdf0

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