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Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties
Konar, Nevzat; Oba, Şirin; Toker, Ömer Said; Palabıyık, İbrahim; Göktaş, Hamza; Artik, Nevzat; Sağdıç, Osman (Springer, 2017)In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper ...