ARAMA SONUÇLARI

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Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region

Food Hydrocolloids, No. 28, 2012, s. 141-150

FILIZ ALTAY, SUNDARAM GUNASEKARAN

Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region

Food Hydrocolloids, No. 28, 2012, s. 141-150

FILIZ ALTAY, SUNDARAM GUNASEKARAN

Mechanical spectra and calorimetric evaluation of gelatin-xanthan gum systems with high levels of co-solutes in the glassy state

FOOD HYDROCOLLOIDS, Vol. 30, No. 2, Mart 2013, s. 531-540, ISSN: 0268-005X

ALTAY FİLİZ,SUNDARAM GUNASEKARAN

Filiz Altay Özgün Makale