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

Gul, OSaricaoglu, FTAtalar, I2023-04-192023-04-192021.01.010023-6438https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000636161900061&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/10762Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-delta-lactoneArticle10.1016/j.lwt.2021.111154WOS:0006361619000611431096-1127