Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa …

MT Ayseli, MT Yilmaz, N Cebi, O Sagdic, D Ozmen… - Food chemistry, 2020 - Elsevier
The aim of the current work was to evaluate the physicochemical, rheological, molecular,
thermal and sensory properties of complementary food (CF) formulations prepared with …
被引用次数：28 相关文章

Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa …

MT Ayseli, MT Yilmaz, N Cebi, O Sagdic… - Food …, 2020 - pubmed.ncbi.nlm.nih.gov
The aim of the current work was to evaluate the physicochemical, rheological, molecular,
thermal and sensory properties of complementary food (CF) formulations prepared with …

Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa …

M Ayseli, M YILMAZ, N ÇEBİ, O SAĞDIÇ… - FOOD …, 2020 - avesis.yildiz.edu.tr
The aim of the current work was to evaluate the physicochemical, rheological, molecular,
thermal and sensory properties of complementary food (CF) formulations prepared with …

Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa …

MT Ayselİ, MT Yİlmaz, N Cebİ, O Sagdİc, D Ozmen… - 2020 - cabidigitallibrary.org
The aim of the current work was to evaluate the physicochemical, rheological, molecular,
thermal and sensory properties of complementary food (CF) formulations prepared with …

Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa …

MT Ayseli, MT Yilmaz, N Cebi, O Sagdic, D Ozmen… - Food …, 2020 - europepmc.org
The aim of the current work was to evaluate the physicochemical, rheological, molecular,
thermal and sensory properties of complementary food (CF) formulations prepared with …

[引用][C] Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with …

M Ayseli, M YILMAZ, N ÇEBİ, O SAĞDIÇ, D ÖZMEN… - FOOD CHEMISTRY, 2020

[引用][C] Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with …

MT Ayseli, MT Yilmaz, N Cebi, O Sagdic, D Ozmen… - 2020