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Effect of Egg White and Carboxymethyl Cellulose Addition as a Foaming Agent on Drying Characteristics of Orange Juice

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dc.creator SARIKAPLAN, HAKAN
dc.creator KÜÇÜKÖNER, Erdoğan
dc.creator KARACABEY, Erkan
dc.creator TURGUT, Sebahattin Serhat
dc.creator YILDIZ, SEMİH
dc.date 2017-03-17T21:00:00Z
dc.date.accessioned 2020-10-06T10:24:36Z
dc.date.available 2020-10-06T10:24:36Z
dc.identifier 5f1f015d-0a48-4cf3-8660-1e0abd0d7ee2
dc.identifier https://avesis.sdu.edu.tr/publication/details/5f1f015d-0a48-4cf3-8660-1e0abd0d7ee2/oai
dc.identifier.uri http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/61403
dc.description
dc.language eng
dc.rights info:eu-repo/semantics/closedAccess
dc.title Effect of Egg White and Carboxymethyl Cellulose Addition as a Foaming Agent on Drying Characteristics of Orange Juice
dc.type info:eu-repo/semantics/conferenceObject


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