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Gülten Şekeroğlu Asst. Prof. Dr. Gaziantep University
Publication 1 Review 3 CrossRef Cited 4
1 Publication
3 Review
4 CrossRef Cited

Research Fields

Oil Technology Food Sciences Food Chemistry and Food Sensory Science Food Sustainability Food Technology food packaging Instrumental analysis cocoa butter chocolate oil and fat rheology DSC

Institution

Gaziantep University

Popular Publications

Effects of shear and cooling rates on the crystallization behavior of cocoa butter
DOI: 10.29050/harranziraat.843455
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 3897

4

1

3897

Publications

1

3897

Publications

Effects of shear and cooling rates on the crystallization behavior of cocoa butter
DOI: 10.29050/harranziraat.843455
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 3897

4

1

3897