ALGINATE-BASED SPHERIFICATİON IN MOLECULAR GASTRONOMY: FACTORS AFFECTING GELATION AND SPHERIFICATION

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dc.contributor.authorKarabulut Molhem Hatice
dc.contributor.authorKarslıoğlu, Betül
dc.date.accessioned2026-10-15T04:04:40Z
dc.date.issued2026
dc.descriptionUluslararası | Tam metin bildiri | YÖK-Özgeçmiş
dc.identifier.urihttps://hdl.handle.net/20.500.11782/10627
dc.language.isotr
dc.relation.ispartofII. INTERNATİONAL CAPPODOCİA CONGRESS ON GASTRONOMY, CULTURE, AND TOURİSM
dc.titleALGINATE-BASED SPHERIFICATİON IN MOLECULAR GASTRONOMY: FACTORS AFFECTING GELATION AND SPHERIFICATION
dc.typeConference Object
dspace.entity.typePublication
hku.portal.eseridt:bildiri:4a930a2c9d7fdc74
hku.yoksis.yayinid10429261
relation.isAuthorOfPublicationb942b9d1-af14-4fe4-a486-cd81248eae63
relation.isAuthorOfPublication.latestForDiscoveryb942b9d1-af14-4fe4-a486-cd81248eae63

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