Comparison of Quality Parameters of Sugar Beet Pectin Produced by Classical and Ultrasonic Treatment by using Taguchi Method

DOĞAN M., SADİ DÖNER A., ŞENYİĞİT E.

IV International Conference on Food Chemistry and Technology, 5 - 07 Kasım 2018

  • Yayın Türü: Bildiri / Özet Bildiri
  • Erciyes Üniversitesi Adresli: Evet