LAURİK ASİT OLEOJELLERİNİN GELİŞTİRİLMESİ VE KARAKTERİZE EDİLMESİ
Abstract
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References
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- Hwang, H-S. (2020). A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels. Biocatalysis and Agricultural Biotechnology, 26: 101657. https://doi.org/10.1016/j.bcab.2020.101657.
- Keskin Uslu, E., Yılmaz, E. (2019). Protein emülsiyon ağıyla yapılandırılmış oleojeller. Akademik Gıda, 17(3), 410-416. https://doi.org/10.24323/akademik-gida.647730.
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Details
Primary Language
Turkish
Subjects
Food Engineering
Journal Section
Research Article
Authors
Eda Keskin Uslu
This is me
0000-0002-8266-7137
Türkiye
Emin Yılmaz
*
0000-0003-1527-5042
Türkiye
Publication Date
December 15, 2022
Submission Date
June 6, 2022
Acceptance Date
October 17, 2022
Published in Issue
Year 2022 Volume: 47 Number: 6