Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate

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dc.contributor.authorÇELEKLİ ABUZER
dc.contributor.authorÖzbal Buket
dc.contributor.authorGün, Didem
dc.contributor.authorBOZKURT HÜSEYİN
dc.date.accessioned2026-10-15T04:04:35Z
dc.date.issued2022
dc.descriptionSCI | Uluslararası | Özgün Makale | YÖK-Özgeçmiş
dc.identifier.doi10.1016/j.ijgfs.2022.100544
dc.identifier.issn1878-450X
dc.identifier.urihttps://hdl.handle.net/20.500.11782/10615
dc.language.isotr
dc.relation.ispartofINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
dc.titleEffect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate
dc.typeArticle
dspace.entity.typePublication
hku.portal.eseriddoi:10.1016/j.ijgfs.2022.100544
hku.yoksis.yayinid10478235
oaire.citation.volume28
relation.isAuthorOfPublicationef6dd9ef-0b1d-429d-b15f-d6ea864b3d83
relation.isAuthorOfPublication.latestForDiscoveryef6dd9ef-0b1d-429d-b15f-d6ea864b3d83

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