Konu "Texture" için Mühendislik Fakültesi listeleme
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A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients
(Elsevier, 2020)The composition of chewing gum and the interaction between its components are quite complex. Although these factors have great importance on product quality, they have not been adequately studied. In this study, effects ... -
Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
(Elsevier, 2020)Nowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skirt and seed ...