WoS
🏆 JCR Q1 · JIF 7,1
YÖKSİS Eşleşti
2016 Article 3. Yazar
Rheological characteristics of <i>Salvia sclarea</i> seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)
LWT-FOOD SCIENCE AND TECHNOLOGY
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Cilt 71, s. 391-399
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ISSN 0023-6438
Prof. Dr. ERAY TULUKCU
· 6 yazar